Step 1

Heat the olive oil in a large deep skillet over medium heat. Add the garlic and ginger and cook for 1-2 minutes, until fragrant.

Step 2

Add the turmeric, cumin, coriander, cayenne pepper and salt and cook for 30-60 seconds, stirring constantly so it doesn't burn. Add a few tablespoons of water if needed.

Step 3

Pour in the water, scraping any bits stuck to the pan. Add the lentils and crushed tomatoes and mix well.

Step 4

Bring to a boil, then lower heat to a simmer, cover and cook for 30-40 minutes (if using red lentils, it will only take 25-30 minutes), until the lentils are soft and cooked. Stir occasionally.

Step 5

Once the lentils are cooked, stir in the coconut milk and lemon juice. Taste; add more salt as desired. Remove from heat and stir in the cilantro.

Step 6

Serve with rice, naan and garnish with more fresh cilantro, if desired.