Rinse red lentils until water runs clear. Set aside.

Heat coconut oil in large pot over medium heat.

Add diced onion and cook until softened, about 5 minutes.

Add minced garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.

Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until lentils are tender.

Stir in coconut milk and simmer for 5 more minutes.

Season with salt and pepper to taste. Serve over rice or with naan bread.