In a medium saucepan, bring 6 C of water to a boil. Add the lentils and simmer for 5 minutes.
Remove from heat and allow to stand for 8 - 10 minutes. Drain off any excess water. Set aside.
In a large dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 10 minutes.
Add the garlic, ginger, turmeric and red chili. Sauté, stirring occasionally, for 5 minutes.
Add the crushed tomatoes and tomato paste and simmer for 10 minutes.
Add the lentils, lemon juice, mint leaves and chives and stir to combine.
Serve the lentils over steamed basmati rice.