Rinse the lentils in cold water until the water runs clear. Add the lentils to a large pot with filtered or purified water to cover. Bring to a boil and simmer covered until lentils tender (about 15 minutes).

Meanwhile, add oil to a large, safe, non-stick skillet over medium heat. Add the onions and sauté until fragrant, about 5 minutes.

Combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, garlic, and ginger in a mixing bowl. Mix well.

Add the curry mixture to the onions and cook over a medium-high heat, stirring constantly, for 1 to 2 minutes. Stir in the crushed tomatoes and reduce heat to low.

When the lentils are tender, drain.

Mix the curry base into the lentils.

Serve.