Rinse the lentils in cold water until the water runs clear. Then soak overnight or at least for 6 hours to help them cook faster and improve nutrient absorption.
Heat a large, deep skillet over medium-high heat and add in the Avocado Oil (or Olive Oil). Once the oil is shimmering, add in the Garlic (finely minced), Ginger (piece, fresh, finely minced), and Serrano Pepper (finely minced) and cook for 3 minutes, stirring frequently to prevent the garlic from burning.
Add in the Ground Cumin , Cayenne Pepper , Ground Coriander , Curry Powder , Garam Masala , Ground Turmeric , Kosher Salt (use more as needed), and Black Pepper (freshly cracked). Cook the aromatics for 30–60 seconds until fragrant, stirring constantly to prevent burning.
Add in the Red Lentils (~190g), Canned Crushed Tomatoes (14-ounce can), and Canned Full-Fat Coconut Milk (13.5-ounce can), and mix well. Reduce the heat to low and partially cover the pan with a lid. Simmer on low heat for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. The curry will thicken and become creamy; if the lentils are not soft after 25 minutes, add a few spoonfuls of water and cook for another 5 minutes.
Turn off the heat and stir in the Lemon Juice and Cilantro (fresh, roughly chopped). Adjust salt to taste.
Serve the curry with rice and/or flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3–4 days.
