2 Tablespoons olive oil

1 clove garlic, sliced

1 onion, halved and thinly sliced

1 teaspoon grated fresh ginger

1 teaspoon grated lemon zest

2 teaspoons cumin seeds

1 teaspoon ground corriander

1 cup red lentils, rinsed

2 tablespoons fresh lemon juice

2 cups vegetable stock

1/2 cup currants

1/2 cup fresh corriander leaves

salt and pepper

lemon wedges to serve