In a large pan, heat 2 tablespoons of avocado oil over medium heat. Add ¼ teaspoon salt and onion, cover, and cook until softened, about 5 minutes. Stir a few times. Add ginger, cumin and paprika and cook until fragrant, approximately 1 minute. Add 1 cup of water, lentils, and stock and bring to a boil. Cover and simmer over medium – low heat, until lentils are soft, for about 25 minutes. Stir several times.