Heat oil on medium high. Once shimmering, add onion, garlic, ginger, turmeric and Serrano pepper. Cook 4-5 minutes, stirring frequently.
Add cumin, coriander, curry powder, garam masala and chili powder. Cook 1-2 minutes, stirring.
Add broth. Scrape browned bits from bottom of the pot. Add lentils and tomatoes. Stir, reduce heat to low. Cover and simmer 30 minutes until lentils are cooked.
Stir in coconut milk, almond butter, salt and pepper to taste. Cook on low, uncovered for approximately 10 minutes until thickened and creamy.
Turn off the heat and stir in lemon juice and cilantro. Serve over rice (if desired) and with an extra squeeze of lemon, sprinkle of salt and dash of hot sauce.