While the lentils are cooking, heat the oil in a medium-sized skillet over medium-high heat. Add the onion and saute, stirring occasionally, until translucent, about 5 to 8 minutes. Add the garlic, ginger, and all of the spices and salt. Cook an additional 5 to 8 minutes, until onion is cooked through. Add the coconut milk and bring to a full boil. Reduce the heat slightly but maintain a gentle boil for 10 minutes, until sauce has thickened slightly.
Stir the cooked lentils into the sauce and cook, stirring occasionally for 3 to 5 minutes.
Add the cubed halloumi and cook just until halloumi is hot, about 2 minutes.
Taste the lentil curry and add additional sea salt or spices to taste.
Serve over cooked basmati rice with freshly chopped cilantro.