splash of water or 1 tbsp olive oil

1 1/2 cups onion, chopped

3/4 cup celery, chopped

½ cup carrots, chopped

4 large cloves garlic

2 ½ cups white potato, peeled and chopped (OR 1 1/2 cups cooked brown rice, added later, see note)

1 – 1 ½ cups cauliflower, chopped

½ tsp cumin seeds

1 tsp ground cumin

1 tsp dill seeds

1 tsp dry mustard

1 tsp sea salt

Freshly ground black pepper

2 cups red lentils, rinsed

2 cups vegetable stock

3 ½ – 4 cups water (more if using cooked rice, see note)

1 bay leaf (optional)

1 can (28 oz) crushed or diced tomatoes

2-3 tbsp fresh dill, finely chopped