1 cup Mount Zero Persian Red Lentils, soaked in a bowl of cold water for 2 hours and then rinsed well and strained
1 bunch Dutch carrots, chopped into 2cm pieces
1/2 bunch Kale, leaves removed and thinly sliced
1 red onion, finely diced
2 cloves garlic, finely diced
6 whole black peppercorns
2 bay leaves
1 cinnamon stick
2 tbsp sweet Paprika
1 tbsp ground coriander
1 heaped tsp ground cumin
1/2 tsp turmeric powder
1 tbsp tomato paste
1 tsp Garam Masala
3 tbs Mount Zero Extra Virgin Olive Oil
Coriander leaves, and fresh lemon wedges, to serve