1. Fry the onions & garlic on a medium low heat with 1 tbsp of oil until golden brown. Add all the spices & juice of 1 lemon, stir & cook for a further 2 minutes.
2. Add the lentils & chopped tomatoes, stir and cook for 5 minutes on a medium heat.
3. Pour in 1.5L vegetable stock, cook for around 8-10 minutes to reduce the liquid. Cover with a lid and cook for a further 15 minutes until the lentils are cooked through. If the curry looks too thick, just add a little more stock.
4. Season with salt & pepper and garnish with fresh parsley just before serving.