Rinse the red lentils under cold water until the water runs clear to remove debris and excess starch.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until it becomes translucent.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Sprinkle in the curry powder and cumin, stirring well to coat the onion mixture evenly with spices, and cook for another minute.

Add the rinsed lentils and vegetable broth (or water) into the pot. Stir everything together.

Bring the mixture to a boil, then reduce the heat to low, covering the pot and letting it simmer for about 20 minutes. Stir occasionally and add more water if needed to reach your desired consistency.

Once the lentils are tender and creamy, taste and season with salt as needed.

Garnish with fresh coriander, if desired, and serve warm with a side of rice or bread!