1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
4. Add the curry powder, ground cumin, and ground turmeric, stirring to coat the onions and garlic.
5. Pour in the diced tomatoes, vegetable broth, and red lentils. Bring to a boil.
6. Reduce the heat to a simmer and cook for 20-25 minutes, or until the lentils are tender.
7. Stir in the coconut milk and season with salt to taste. Cook for an additional 5 minutes.
8. Serve hot, garnished with fresh cilantro.