Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, and onions, stirring frequently, until softened, and onions translucent about 2 to 3 minutes.
Add the curry powder, cumin and turmeric, stirring for 1 minute, or until fragrant.
Add the carrots, potato, lentils, broth, salt, and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, about 20 -25 minutes.
Garnish with cilantro if desired and serve with brown rice and naan.