Wash red lentils thoroughly. Cut the onion, garlic and ginger into small cubes. Slice the chilli into rings.
Put the lentils, vegetable stock, tomatoes and salt in a large pot and keep ready.
Put olive oil in a small pan at high heat. Add the cumin seed and fry for a few seconds. Then reduce the heat. Add the onion, garlic, chilli and ginger. Fry for about 5 minutes until the onion is translucent. Then stir in turmeric, chilli powder, cinnamon and cloves and take the stove off the heat.
Add the contents of the pan to the lentils and stir well. Bring everything to the boil. Then reduce to a low heat and simmer with the lid closed for 20 minutes until the lentils reach the desired consistency. Stir occasionally.
Add lemon juice, some olive oil and season with salt. Serve with fresh parsley.