Peel the carrots and cut into thin slices. Peel the ginger, cut into thin slices, then roughly chop. Peel the onion, halve and cut into fine cubes. Pluck the coriander leaves from the stalks and set aside. Chop the stalks finely. The oil Heat in a saucepan, sauté carrots, onions and ginger, add lentils and sauté briefly.
Pour in the stock and coconut milk, bring to the boil, cover and simmer over a medium heat for 10-15 minutes. Season with finely chopped coriander stalks, chilli flakes and a little salt.
In the meantime, peel half the cucumber in strips, cut in half and remove the seeds with a teaspoon. Cut the cucumber halves into small pieces. Halve the pear, remove the core and cut the pear half into slices and then into small pieces and mix with lemon juice and a little salt. Roughly chop the coriander leaves and mix in.
Season the stew with salt and chilli flakes and serve sprinkled with the cucumber and pear mixture.