Melt butter and sweat onion over medium heat until translucent. Add garlic, herbs and spices. Cook 2-3 minutes to soften garlic. Add lentils and cook for 2 minutes. Add stock and simmer until the liquid has been soaked into the lentils (20-30 minutes). Stir often and add additional hot water if you prefer a more runny consistency. Once you have reached the desired consistency (either a stew-like mixture or a paste - your preference), add the lemon juice and season to taste. Remove the bay leaf and cinnamon stick before serving. Serve hot with naan bread. Yield: 2-4 servings