Add water to lentils and simmer, clearing froth until the lentils are cooked.
Add the ginger, garlic, cardamom, bayleaf, turmeric, lemons/lime and juice but not the pips.
Simmer for 1 hour, stirring often to prevent sticking.
Remove the lemons and bay leaf.
Heat the oil in separate frying pan and fry the spices off until they pop.
Pour into the lentils and season with the stock cube.
Add the chopped coriander leaves.
Stir thoroughly, remove from heat and allow to stand for a few hours for the flavours to melange.
Reheat to serve.
Serve on its own, with rice or with spelt naan or chapatti.