Place lentils and water in a large stock pot.
Bring to a boil, then lower heat to a simmer and cook, partially covered, for about 15 minutes or until the lentils are tender. Note: you do not need to drain the lentils; they will soak up the water.
While the lentils are cooking, melt the coconut oil in a large saute pan, then add onion, garlic, ginger, green chiles and salt and saute until onions and garlic are soft and fragrant.
Add spices and salt and cook for another minute or so, then add tomatoes.
Cook over medium heat for about 10 minutes.
Add the onion and garlic mixture to the stock pot with the cooked lentils and stir to combine.
Simmer over medium-low heat for another 5 minutes to allow the flavors to meld.
Serve along with prepared rice and provide plain vegan, nut-free, soy-free yogurt and cilantro for garnish.