Rinse the lentils and drain well. Place the lentils, stock and turmeric in a large heavy-based pan. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes, or until just tender. Stir occasionally and check the mixture is not catching on the bottom of the pan. Meanwhile, heat the coconut oil in a small frying pan and add the onion. Cook until soft and golden and add the garlic, chilli, sugar, honey, parsley, cumin and coriander. Cook stirring, for 2-3 minutes until fragrant. Stir the onions and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 5 minutes, stirring frequently. Season to taste and add the coconut milk. Stir until heated through. Serve with naan bread or rice*.