In reply to JJL:
Not so sure about weights but lentils of your choice + red onion, garlic, carrots, aubergine or courgette, maybe some mange tout. Some fresh chili if I fancy it. Can of whole tomatoes + tube of tomatoe paste to your own taste (not the whole tube).
Saute veg in some 50/50 olive oil, vegetable oil until soft.
Add lentils & tomatoes plus top up pan with water (I normally use the frying pan so about an inch of tomato / water stock over the veg). 'Fast' cook lentils and the simmer down takes half an hour.
Serve with baked spuds and some fresh coriander.
D