Melt butter in a large saucepan over medium-high heat. Add cumin seeds , red pepper flakes and curry powder, cook for about 1 minute. When you smell the spices, add the onion and garlic. Cook until vegetables are golden and soft, about 3 minutes. Stir in lentils and cook for about 1 to 2 minutes. Add enough broth, salt to cover by 1/2 inch; bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, 20 to 30 minutes. At the very end add 2 teaspoons of salted butter and cilantro. serve immediately!!

Note: If lentils begin to look dry while cooking, add more water or broth as needed.