I am using black beluga lentils, but Le Puy or plain brown lentils will work as well.
Chop the celery and onions. Mince the garlic.
Heat the olive oil in a medium pot over medium-high heat.
When the oil is hot, add the onion and celery. Cook, stirring periodically, until the onion is soft.
Add the garlic, and cook for another minute or so.
Add salt and pepper to taste.
Turn the heat down to medium-low, so it is bubbling gently. Cover partially and stir periodically, adding veg stock if the lentils become dry and start sticking to the pot. Cook for 25 -30 minutes.
Meanwhile, chop the parsley.
Add the zest of 1 orange.
Plate the lentils, and sprinkle the chopped parsley on top
I like to serve this dish with fresh, crusty bread. This recipe is adapted from How to Cook Everything Vegetarian by Mark Bittman.