Step 1

Heat the olive oil in a medium frying pan over medium heat. Add the coriander roots, cumin seeds and onion and cook, stirring occasionally, for 1-2 minutes or until the onion is soft. Add the lentils and stir until well coated in the spices.

Step 2

Add the lemon juice and cook over medium heat until it evaporates. Add about 1/2 the stock and simmer, uncovered, stirring occasionally, for 5 minutes or until dry. Add the remaining stock and the currants and simmer, uncovered, for a further 5-6 minutes or until all the liquid is absorbed.

Step 3

Remove pan from heat and cover with a tea towel and then a lid. Stand for 3 minutes. Remove lid and tea towel, add the garlic and coriander stems and leaves. Season with salt and pepper and stir with a fork to distribute evenly. Serve with warm naan bread.