My photo impression of your recipe, which I immediately tried, but with some variations.
I used depuis lentils and cinnamon from Iran (don't know what type it is but I think the Cassia - thicker bark, definitely not rolled up).
I roasted the cumin and ground it in a pestle and mortar. I went very easy on the chili since I can't take spice too well. (Probably too spicy by nature!) I also added pinenuts and a pumpkin-sweetpotato soup I had already made - from scratch needless to say, since totally fresh and organic is my thing. Great idea to add parsley (prefer it to corriander leaf) and lemon adds the finishing touch!
Made this for my son to take to work in a flask (has evening shifts).
Will be following you for more inspiration!
Om Shanti.