- In a medium saucepan, bring 8 cups of water to a boil; add the lentils. Reduce the heat and simmer until the lentils are tender, about 10 minutes. Drain well.
- In a large deep saucepan, heat the oil. Sauté the onion until softened, about 3 minutes.
- Add the garlic, curry, gingerroot and cumin; cook, stirring, until fragant, about 1 minute.
- Stir in the rice and lentils; cook, stirring, until thoroughly coated, 1-2 minutes.
- Stir in broth and salt; bring to a boil. Reduce the heat and cook, covered, until the liquid is absorbed, about 15 minutes.
- Let stand 5 minutes, then sprinkle with cilantro and lemon juice. Fluff with fork before serving.