Heat oil in a pot over medium heat.

Add onion and cook until soft, about 5 minutes.

Stir in garlic and ginger and cook for 30 seconds until fragrant.

Add cumin, coriander, turmeric, chili powder, and salt. Stir briefly.

Add red lentils, crushed tomatoes, coconut milk, and water or broth.

Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally, until lentils are soft and creamy.

Taste and adjust seasoning as needed.

Serve warm, garnished with fresh herbs and sliced chili.