Heat olive oil in a soup pot over medium heat.

Add onion and garlic, sauté for 3-4 minutes until softened.

Stir in red lentils, water, curry powder, cumin, coriander, and salt.

Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally.

Check lentils for softness; adjust seasoning if needed.

Ladle soup into bowls and garnish with cilantro.