Heat oil in a large, heavy-bottomed stew pot. Saute onions until soft; add garlic, Serrano chile, cilantro, ginger, cumin, coriander, turmeric, cayenne, salt, and pepper and continue cooking while stirring three more minutes.
Add tomatoes and lentils to the stew pot; stir to combine. Add vegetable stock; bring to a boil, then simmer until lentils are soft (25-30 minutes).
Remove mixture from heat. Using a hand-held blender, puree part of the mixture, leaving many lentils whole. Stir in whipping cream and return to heat.
When warm, serve with Markon First Crop Sweet Baby Broccoli on top.