Boil 6 cups of water in a 3-quart pot over high heat. Add sprouted green lentils and boil for 5 minutes, then cover and remove from heat, letting rest for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for about 3 minutes until translucent, then add minced garlic and cook for another minute.

Add garam masala, salt, and black pepper to the skillet. Stir for about 30 seconds to toast the spices.

Combine prepared lentils, 2 cups vegetable broth, 2 tablespoons Thai red curry paste, 1 tablespoon tomato paste, and minced ginger in the skillet. Cook for 3–5 minutes.

Reduce heat to low and stir in a can of coconut milk until combined. Add 3 cups fresh baby spinach and cook for another 2–3 minutes.

Taste and adjust seasoning if necessary. Stir in fresh lime juice before serving.