Heat the oil in a large frying pan, chop and add the shallots and cook on a high heat for 5-10 minutes until they're soft.
Add in the curry paste and stir for a minute. Pour in half of the vegetable stock and add in the vegetables.
Pour in the rest of the stock and continue to stir occasionally while it simmers and reduces slightly. Add the lentils and cover, let it simmer while the lentils are cooked. It should take 15 minutes.
As the curry reduces start cooking the rice, I like to add a little curry powder to the water after removing the rice and putting back on the boil for a second time. This helps reduce the amount of starch and gives fluffier rice!
Drain the rice and serve the curry with a little salt, add parsley on top and enjoy with a little chutney!