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In a pan, sauté the diced onion, minced ginger, and minced garlic until softened and fragrant.
Add all the spices to the pan and cook for 1 minute, stir a few times to prevent them burning.
Rinse the lentils thoroughly, then add them to the pan along with the vegetable broth, canned tomatoes, and coconut milk. Stir to combine all ingredients.
Cover the pan with a lid and simmer for 20-25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
Add salt and pepper according to your taste.
Garnish with fresh cilantro, crispy shallots or lemon and serve