Bring the stock and orange juice to the boil in a pan. Add the lentils, garlic and curry, reduce the heat, simmer for approx. 15 mins. until soft. Mix in the oil, season the lentils and roughly puree.
Brush the pita bread with oil, toast in a hot frying pan for approx. 1 min. on each side until golden brown. Stir the coriander into the lukewarm dip, serve with the pita bread.