Start by rinsing your 1.5 cups of red lentils under cold water. Chop your 1 whole onion. Mince 5 garlic cloves and grate 1 tablespoon of ginger. Set aside separately.
Heat 2 tablespoon of oil in a large cast-iron skillet or similar deep pan on medium-high heat. When heated add your onion and saute until translucent, about 3 min. Next, add your garlic and ginger and stir until fragrant, about 1 minute.
Stir in 1 tablespoon of garam masala, 2 teaspoon of turmeric, 1 teaspoon of cumin, ½ teaspoon of ground cinnamon, 1 teaspoon of paprika, and ½ a teaspoon of cayenne (optional).
Add in 3 cups of broth, 2 cups of diced tomatoes, 1.5 cups of red lentils, 1 can of coconut cream, and 2 tablespoon of lemon juice. Mix together, bring the gravy to a boil and reduce heat to simmer for 15-20 minutes.
Stir in 1 cup of fresh spinach and cook until spinach is wilted about 5 minutes.
Serve over a bed of warm basmati rice with a side of naan bread and top with fresh cilantro.