In a medium saucepan, heat the olive oil over medium-high heat. Add the onion, ginger and garlic and cook until softened, about 5-7 minutes. Add in salt and pepper along with the spices. Cook for 1 minute until fragrant.

Add the tomato paste and cook 1-2 minutes, or until dark red and fragrant.

Add the lentils and 3 cups of water, then bring to a boil. Reduce heat to medium-low and cook, uncovered, stirring occasionally about 30 minutes or until lentils are tender and most of the water has been absorbed. Stir in the cashew cream and 1/2 of the lime juice and season to taste.

While the lentils are cooking, bring 2 cups of water in a separate saucepan to a boil. Add the rice, then reduce heat to medium-low and cover, cooking until rice is tender. When rice is tender, fork to fluff, then add in the rest of the lime juice, zest, 1/2 teaspoon salt and 1/4 cup finely chopped cilantro.

To serve, divide the rice among 4 bowls and top with lentil masala mixture.