HEAT oil in medium saucepan over medium heat. Saute onions 5 minutes or until softened. Stir in garlic, gingeroot, curry powder and salt. Cook and stir until fragrant.
BLEND in tomato paste, vegetable broth, coconut milk, peanut powder, sugar, lime juice and sriracha. Bring to boil over high heat. Reduce to gentle boil. Add lentils. Cook 13 to 15 minutes or until lentils are tender. Stir in cilantro. Serve with sriracha.