Heat a sauce pot over medium heat. Add the onion and saute 6 minutes until translucent and soft, use 2 tablespoons vegetable broth or water to prevent the onion from sticking to the pot. Add the garlic and ginger and saute one additional minute until fragrant, add more liquid as needed.

Add the tomatoes, lentils, crushed red pepper and vegetable broth and bring to a boil. Reduce to a simmer and let cook for 16-18 minutes until lentils are cooked through and soft. Add the milk, masala, turmeric, salt and lemon juice, stir to combine. Let cook over medium-low heat for 2-4 minutes to heat through.

Serve over brown rice, if desired.