Heat some oil in a pan over medium heat. Add onions and cook until softened, around 5 minutes.
Then add ginger garlic paste and spices and cook for 2 minutes until fragrant.
Add the tomatoes, coconut milk and stock.
Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, around 20 minutes.
Optional: blend the soup.
