Place lentils in a medium-sized pot, with vegetable broth. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well.
Heat olive oil in a medium-sized skillet, over medium heat. Add chopped garlic cook for 1 minute, until fragrant.
Stir in tomato sauce, vegetable broth, lemon juice, salt, black pepper, ginger, cumin, turmeric, paprika, garam masala, and cooked lentils. Garnish with chopped cilantro.