In large dutch oven or stock pot, heat oil over medium heat.
Add onion, cooking until almost translucent, about 4-5 minutes.
Add garlic and ginger, cooking another minute.
Add Thai red curry paste, stirring in for 30 seconds.
Add lentils, broth, coconut milk, veggies, and tofu.
Bring to a boil, then reduce to a simmer, and cook until lentils are tender, about 20 minutes.
Add salt, to taste
Serve on top of rice, topped with cilantro.