Heat the oil in a shallow casserole dish over a low to medium heat, add the onion and fry gently for 5 minutes until softened.
Add the spices and cook for a further minute, then add the drained lentils and stir to allow the spices and lentils to mingle.
Add the passata, stock cube, water and honey or maple syrup. Stir in two-thirds of the herbs, cover and simmer for 30–35 minutes until the lentils are tender (add a splash of water if it starts to look dry). Season well when cooked.
Remove from the heat and serve scattered with the rest of the herbs, a drizzle of extra-virgin olive oil and a dollop of Greek yoghurt.
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