Rinse red lentils thoroughly under cold water until the water runs clear. Meanwhile, chop the cabbage, mince the garlic and ginger, and finely dice the onion.

In a large pot over medium heat, warm up the olive oil. Add the diced onion, minced garlic, and ginger; sauté for about 5 minutes until the onion turns translucent and fragrant.

Sprinkle in the turmeric, cumin, and coriander. Stir well and let the spices toast for an additional 2 minutes.

Toss in the chopped cabbage and the rinsed red lentils, mixing them well to coat with the spices.

Pour in the coconut milk and vegetable broth; bring to a gentle simmer.

Reduce heat to low and cover. Let it simmer for 25-30 minutes until lentils are tender and cabbage retains some bite.

Serve hot in bowls and garnish with fresh cilantro if desired.