Heat the olive oil over medium/high heat.

Add the onion, garlic and ginger. Fry until golden brown.

Add all the dried spices and cook for another minute or so. Stir regularly.

Next add the tomatoes, vegetable stock, coconut milk and lentils.

Reduce heat to medium and cook for 15 minutes or until the mixture has thickened.

Add the coriander and season with salt to taste.

Serve the dhal with rice, spinach and chapatti bread. Garnish the dhal with a drizzle of lemon juice just before serving or plate a slice of lemon to be drizzled over.