Bring the water to a boil in a 3-quart pot, then add the sprouted green lentils and boil for 5 minutes.  Remove from the heat, cover the pot, and let it stand for 10 minutes.  If you are not using sprouted green lentils, you'll need to cook the lentils according to the directions on the package.

Heat up the olive oil in a 10 inch skillet over medium high heat.  Saute the onion for 3 minutes, then add the garlic and cook until fragrant.  Reduce the heat to medium then add the dried spices (garam masala, salt, and black pepper) and cook for 30 seconds.

Dump in the 4 cups of cooked green lentils, vegetable broth, red curry paste, tomato paste, and fresh ginger.  Stir until well mixed, and cook for a few minutes.

Lower the heat to medium and pour in the coconut milk, then add the baby spinach a little at a time.  Cook and until it's wilted and the curry is heated through.  Taste and adjust seasonings, if necessary.

Remove from the heat and pour in 2 tablespoons of lime juice.  Stir until well combined.  Serve warm with rice, Thai noodles, or naan bread and garnish with the chopped cilantro.