1 carrot, peeled and chopped
chopped fresh coriander, flatleaf parsley or mint, to garnish (optional)
3 garlic cloves, roughly chopped
1 lemon wedge, juice only (optional)
1 onion, chopped
3 parsnips, peeled and chopped
150²µ/5½´Ç³ú red lentils, washed and drained well
salt and freshly ground black pepper
1 tsp ground cumin
1–2 tbsp harissa paste (1 for very mild or 2 for medium heat)
2 tbsp olive oil
1 litre/1¾ pint vegetable stock (made with 3 tsp vegetable bouillon and boiling water), plus extra if needed
plain yoghurt, to garnish (optional)