Step 1

Heat the oil in a large saucepan and fry the onion and garlic gently for 5 minutes to soften.

Step 2

Add the cumin and carrot, stir well and fry for 2 more minutes.

Step 3

Stir in the red lentils.

Step 4

Add the stock, bring to the boil and simmer for about 20 minutes, until the carrot and lentils are cooked.

Step 5

Season with black pepper and the lemon juice just before serving.

Step 6

If you have fresh coriander, serve it to sprinkle on top.