Rinse the lentils with fresh water, and put the rice on to cook while you prepare the curry.
Heat oil in a large pot over medium heat, and add the chopped onion.
Cook, stirring, until the onion is translucent.
Add the minced garlic and ginger and cook, stirring, for a few minutes (watch that the garlic doesn’t burn).
Add the curry powder, ground cumin, ground coriander and tumeric, and saute for a minute or two.
Stir in the chopped tomatoes, vegetable stock, red chilli flakes (if using) and lentils.
Bring to a simmer, then lower the heat and leave simmering for about 20 minutes or until the lentils are soft, stirring every few minutes.
Before serving, stir in the coconut cream and lemon juice, and add salt and pepper to taste.
Enjoy with cooked rice, and a garnish of chopped cilantro.