1 tbsp olive oil
1 medium-size white onion, peeled and diced
2 medium-size carrots, diced
5 cloves garlic, peeled and minced
6 cups vegetable or chicken stock
1 ½ cups red lentils, rinsed and picked over
⅔ cup whole kernel corn
2 tsp ground cumin
1 curry powder
1 small lemon, zest and juice
1 Pinch each of saffron