Soak the lentils. Meanwhile, mince the onion, carrot and garlic and heat 1tbsp olive oil in a large pan.
Throw the onion, garlic and carrot and fry on medium heat, until the onion is transparent.
Throw the curry, turmeric, cumin, coriander and mustard, and 1tbsp water. Stir well and reduce to low heat.
Drain the lentils, add to the pan and cover with water. Stir well, cover and simmer for 45mn, until you get a purée texture. Season using salt and pepper.
Serve with basmati rice, fresh herbs, lemon…