1 carrot, chopped
1 stalk celery, chopped
10 cherry tomatoes, quartered
2 garlic cloves, chopped
150g/5Β½oz baby button mushrooms, halved
1 onion, chopped
1 sprig rosemary
4 sprigs thyme
1 turnip, chopped
250g/9oz green lentils
handful almonds
1 bay leaf
1 tbsp ground cinnamon
2 tbsp olive oil, plus extra for frying the almonds
1.2 litres/2 pints vegetable stock