Bring lentils and broth to a boil. Add turmeric, jalapeno and tomatoes. Simmer for 15 minutes. Puree if desired. Add beans, salt and red pepper. Keep warm. In small frying pan, saute cumin in oil for 2 minutes. Add onion and saute for 10 minutes. Stir in lime juice. Remove from heat and combine the two pans. Serve sprinkle with Cilantro.