Rinse the lentils in hot water and drain in a colander. Rinse, pat dry and slice the celery. Peel and finely dice the carrot. Rinse, shake dry and slice the scallions. Peel and finely chop the garlic. Sauté the scallions, celery, carrots and ginger in hot oil for 1-2 minutes until translucent.
Sprinkle the curry powder over the sauteed vegetables and pour in the vegetable stock. Add the drained lentils. Chop the tomatoes and stir into lentils. Simmer 15-20 minutes, stirring occassionally. Add a little broth during cooking, if needed. Season with lime juice, salt and cayenne pepper to taste and garnish with parsley. Serve hot.