One-Pan Tikka Masala Lentils (Vegan + Gluten-Free)

1 In a large pot or straight-sided skillet, heat olive oil over medium heat. Add the onion, salt, pepper, garlic, and ginger. Sauté, stirring, until the onions are tender, about 4 minutes.
2 Add the paprika, garam masala, cayenne, turmeric, and tomato paste. Toast spices, stirring, until very fragrant, about 2 minutes.
3 Add the lentils and stir to combine.
4 Add the veggie broth and bring to a boil. Once boiling, reduce to a simmer, cover, and cook, stirring occasionally, until lentils are almost tender, about 20 minutes.
5 Add the coconut milk and stir to combine. Cook, uncovered and stirring often, until the lentils are tender, but not mushy, 5 to 10 more minutes. Once the lentils are tender, stir in the fresh lemon juice and fenugreek.
6 Top with fresh cilantro and enjoy!