In a medium pot, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the heat and simmer until the lentils are tender, about 30 to 45 minutes.  Optionally you may blend with an immersion blender at this point to break up the lentils a bit more, then leave over low heat.

In small saute pan, warm the canola oil over medium heat. Add the cumin seeds and cook until they are sizzling and sputtering. Stir in the turmeric and paprika. Pour the seasoned oil into the lentils (be prepared for a big sizzle). Stir to combine, add salt, to taste. Ladle into soup bowls and garnish with cilantro.