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Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium onion (chopped) and cook for about 3 minutes, until soft.
Add 2 cloves garlic, 1 inch ginger (both grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, and 1 teaspoon turmeric powder. Stir for 1 minute, until fragrant.
Add 1 cup red lentils (rinsed), 1 can crushed tomatoes, and 2 cups vegetable stock. Season with 1 teaspoon salt and pepper and stir. Bring to a boil, then lower the heat and let it gently simmer for about 20 minutes. Stir now and then, until the lentils are soft. If it looks too thick, add a splash of water or broth.
Turn the heat off completely. Let the curry stop bubbling. Stir in 1 cup Greek yogurt until smooth and creamy.
Taste and adjust with more salt or a squeeze of lemon if you like. Serve in bowls with rice, and top with cilantro or sliced scallions.