Wash the red lentils, and finely chop the onion, tomato, carrot, ginger, and garlic.

Let the washed red lentils soak in water while you prepare the tempering, so they cook faster and more evenly later.

Heat the ghee in a saucepan over medium heat and add the cumin seeds, letting them sizzle until fragrant.

Add the chopped onion, ginger, and garlic to the tempered cumin and sauté until the onion turns soft and golden.

Add the curry powder and turmeric to the pan and stir for under a minute until the spices smell toasted, not raw.

Add the chopped tomato and carrot to the pan and sauté until the tomato breaks down into a soft, jammy base.

Drain the soaked lentils and add them to the pan along with the vegetable stock, then bring the whole pot to a boil.

Reduce the heat and simmer gently, stirring occasionally, until the lentils are fully soft and starting to break down into the soup.

Use a hand blender to partially blend the soup directly in the pot, leaving some texture rather than making it fully smooth.

Stir in the coconut milk, lemon juice, and salt, then turn off the heat and garnish with chopped coriander leaves before serving.