Add lentils, broth and salt to a pressure cooker. Cook till the lentils are cooked through and can be mashed easily between two fingers, about 20 - 25 minutes. Alternatively, you can also boil the lentils in broth if you don't have a pressure cooker.

In a small saucepan or skillet, heat ghee/butter/oil. Add cumin seeds and once they start spluttering, switch off the flame. Add coriander powder and paprika and swirl once or twice. Pour this over the lentil curry soup and top with chopped cilantro. Serve hot.