Heat oil or ghee in heavy saucepan (with a tight fitting lid) over medium-high heat. Once hot, add onion, garlic, and sea salt and stir until golden. Add ginger and cook for an additional 1 minute.
Add lentils, coconut milk, chicken stock and 1 1⁄2 cups water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
While lentils are cooking, take a small, heavy skillet and heat the olive oil over medium heat until hot but not smoking and cook the spices for about one minute, or until fragrant. Remove from heat promptly and stir into lentils.
Remove lentils from heat and let sit covered for 10 minutes. Stir in cilantro and add salt to taste if needed. Enjoy!