In a small bowl, stir together cumin, coriander, cinnamon, and turmeric.
In a medium saucepan over medium-high heat, add 1 Tbsp (15 mL) of canola oil. Stir in onion, garlic, and ginger and sauté for 4 minutes. Stir in 2 1/2 tsp (12 mL) of the spice mixture and cook for 30 seconds.
Stir in lentils and cook for 20 seconds, stirring to coat them in the spice mixture.
Stir in vegetable broth. Cover and bring to a boil. Reduce heat to medium and cook for 10 minutes, just until lentils are tender.
Remove from heat and stir in most of the cilantro. Season with salt and pepper. Pat the scallops dry and sprinkle with remaining spice mixture plus salt and pepper.
In a large skillet over high heat, add the remaining 1 Tbsp (15 mL) of canola oil. Add the scallops and cook just until opaque in the centre, about 2 minutes per side. So as to not crowd the pan, scallops can be cooked in two batches.
Top each serving of lentils with scallops and garnish with more cilantro.