Heat the oil up in a large saucepan.
Add the ginger, garlic and celery. Stir then leave for a few minutes.
Add the black onion seeds, cumin, turmeric and fenugreek then stir well and leave for a few minutes.
Add the red lentils and stir, then add the stock powder followed by the boiling water. Stir well then cover and simmer for 15-20 minutes until the lentils are soft.
Add the chopped coriander and stir well.