1.Cook lentils in large saucepan of boiling water, uncovered, 15 minutes or until tender; drain.
2.Preheat oven to 180ºC/160ºC fan-forced.
3.Meanwhile, heat oil in large flameproof casserole dish; cook chops, in batches, until browned.
4.Cook onion, garlic and bacon in same pan, stirring, until onion is just browned and bacon is crisp. Add spices; cook, stirring, until fragrant. Add wine, paste, stock and undrained tomatoes; bring to the boil. Return chops to dish, stir in lentils; cook, covered, in oven 1 hour 10 minutes.
5.Meanwhile, make kumara and carrot mash. Boil, steam or microwave kumara and carrot, separately, until tender; drain. Dry-fry cumin in small frying pan until fragrant. Mash vegetables in large bowl with cumin and buttermilk until smooth
6.Stir coriander into stew just before serving with mash.