Rinse your red lentils thoroughly in a fine-mesh strainer until the water runs clear, then soak in fresh water for at least 6 hours or overnight.

In a deep skillet over medium-high heat, warm 2 tablespoons of avocado or olive oil. Add minced garlic, grated ginger, and finely chopped serrano pepper; sauté for 3 minutes until fragrant.

Sprinkle in cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and black pepper; sauté for another minute.

Gently stir in the soaked and drained lentils, crushed tomatoes, and coconut milk. Mix thoroughly.

Reduce heat to low and partially cover the skillet; let simmer for 20-25 minutes, stirring occasionally.

Once lentils are tender, remove from heat; stir in lemon juice and chopped cilantro.

Serve hot, optionally with rice or naan, and garnish with additional cilantro.