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Place lentils in a medium-sized pot, with 2 cups of vegetable broth and 2 cups of water.
Bring to a boil.
Cover, reduce, and simmer 20 minutes or until lentils are just tender.
Drain any excess water from the lentils.
Heat olive oil in a medium-sized skillet, over medium heat.
Add chopped garlic cook for 1 minute, until fragrant.
Stir in tomato sauce, remaining vegetable broth, lemon juice, salt, black pepper, ginger, cumin, turmeric, paprika, garam masala, and cooked lentils.
Garnish with chopped cilantro when ready to serve.