Rinse and soak the lentils under cold water until clear. Soak overnight for best results.

Heat oil in a skillet over medium-high heat. Sauté garlic, ginger, and serrano pepper until fragrant.

Add cumin, cayenne, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Toast spices briefly till aromatic.

Stir in soaked lentils, crushed tomatoes, and coconut milk. Mix well to combine.

Reduce heat and simmer partially covered for 20-25 minutes, stirring occasionally.

Stir in lemon juice and chopped cilantro before serving.

Serve with naan, rice, or quinoa. Enjoy your meal!