In a dutch oven over medium heat stir together the oil, serrano pepper, garlic, and ginger.
Cook until the mixture begins to bubble and is aromatic then stir in the cumin, garam masala, and coriander. Stir until it is again bubbling and aromatic, but not browning. If it starts to brown add a splash of water.
Add the salt, onion, and celery and stir until combined.
Stir in the lentils, vegetable broth, and water and bring to a boil.
Reduce the heat to medium-low then stir in the tomatoes and simmer, stirring often, for 20 minutes or until the lentils are tender, but not falling apart.
Stir in the cilantro then season with salt & pepper to taste.
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