In a large pot, heat the oil and cook the onion, garlic and ginger for 30 seconds.
Add the spices and cook for another minute until fragrant.
Rinse rice and french lentils, drain then add to the pot with carrot and stir well.
Pour in stock, stir and bring to the boil over high heat.
Reduce heat to a slow simmer, cover and cook for 17-20 minutes until rice and lentils are tender and liquid is absorbed.
Stir in craisins and allow to stand for 10 minutes. Garnish with coriander.