Finely chop the celery, onion and carrots.
Spray a large saucepan/wok with 1 kcal spray and heat on a medium heat.
Add the celery, onion, and carrots and cook for about 10 minutes until the veg starts to soften.
Add the garlic, oregano and cook for another minute.
Add the dry lentils, tinned tomatoes, and stock, and bring to the boil.
Season with pepper, reduce heat and simmer for about 30 minutes until lentils are tender.
Add in some chopped basil.
Serve each portion with 15g of grated parmesan.
This recipe goes well with spaghetti or spiralized courgette.