Lentil and mussel soup from Winter Food by Jill Norman

Ingredients

• 300 g brown or green lentils, rinsed well
• 1.5 litres vegetable stock or water
• snipped chives, to garnish
• 1 bay leaf
• 1 small onion, sliced
• 1 stick celery, sliced
• 1 tablespoon lemon juice
• 1 kg mussels
• freshly ground black pepper
• ½ teaspoon ground cumin