Cara's Moroccan stew

Fill a large pot with water and bring to the boil over high heat. Stir in the lentils, bay leaves and whole garlic cloves. Return to the boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.

Heat 1 tablespoon olive oil in a large pot over medium heat. Stir in chilli flakes, cinnamon, cumin and coriander and cook until fragrant. Add garlic, onion, celery, courgette, red and yellow peppers and squash; cook 3 or 4 minutes.

Mix in the lentils, tomatoes, chickpeas and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yoghurt, some chopped mint, and a pinch of cayenne pepper.