Heat large sauce pan on medium high and add olive oil.
Stir in immediately the tomato paste, chili paste, ground turmeric, ground Garam Masala for about 1 minute.
Stir in the garlic for about 30 seconds.
Add in the lentils and stir well for about 3 minute.
Pour in the chicken stock and stir for about 30 seconds.
Turn off heat, pour in the cream and stir for about 1 minute, cover and let it sit.
Add salt and pepper to taste (optional).
Sprinkle chopped coriander.
Serve hot with steamed white Basmati rice.