Boil carrots until al dente, drain and cover. Heat the olive oil in a large pan over a medium heat.
Add diced onion and garlic. Heat until the onions are tender. Add Ras El Hanout and fry for 1-2 minutes.
Increase the heat and add lentils, stock and bring to the boil uncovered. Reduce to a steady simmer, add carrots.
Cook for 10-15 minutes, season with salt and pepper. Stir in tomatoes and cook for a further 3 minutes, then add chopped coriander and cook for a further 1-2 minutes.
Serve with a warm pitta. Alternatively serve on a bed of Al’Fez Moroccan Couscous or serve as a side dish with grilled meats.
