Wash the red lentils and drain.
Add the lentils to a medium sized saucepan and cover with the vegetable broth.
Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
While the lentils are cooking: In a skillet heat the oil to medium high.
Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
Add the chili and onions.
Saute over medium heat for about 10 minutes until the onions are translucent.
Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
Cook just to heat through - maybe 30 seconds to a minute.
Add the tomato, along with it's juices and cook about 5 minutes.
Take off the heat.
The lentils should be done. Check them to make sure. You can cook them longer if needed.
Turn the skillet contents into the pot of lentils and vegetable broth.
Add the salt and coconut milk and heat through.
Serve garnished with cilantro and paprika.