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Heat the olive oil in a saucepan over low heat. Add the eschalot and cook, stirring, for 1 minute until soft. Add the ground coriander and cardamom, and cook, stirring, for 30 seconds until fragrant. Add the lentils and 1/3 cup (80ml) water. Increase the heat to medium and cook for 2-3 minutes until the liquid evaporates. Remove from the heat and stir through the coriander leaves and lemon juice.
To make the raita, place all the ingredients in a bowl. Season with salt and stir to combine.
Serve the lentils on basmati rice with chutney, raita and lemon wedges.