Prep the Vegetables

1. Chop the Vegetables: Begin by chopping the onion, garlic, carrot, and celery into small pieces to ensure even cooking.
2. Rinse the Lentils: Rinse the lentils under cold water to remove any debris and set them aside.

Cook the Soup Base

1. Heat the Oil: In a large pot, heat olive oil over medium heat.
2. Sauté the Aromatics: Add the chopped onion and cook for about 5 minutes, or until softened. Add the garlic and ginger, and sauté for another minute until fragrant.
3. Add the Veggies: Stir in the diced carrot and celery, cooking for another 5 minutes to soften them slightly.

Add the Spices

1. Stir in the Spices: Add the curry powder, cumin, turmeric, and cinnamon. Stir well to coat the vegetables and bring out the full flavor of the spices. Let them cook for 1-2 minutes.

Add the Liquids and Lentils

1. Combine the Ingredients: Add the coconut milk, diced tomatoes, vegetable broth, and rinsed lentils to the pot. Stir everything together to combine.
2. Season: Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Simmer the Soup

1. Cook the Soup: Let the soup simmer for 30 minutes, or until the lentils are tender and the flavors have melded together. Stir occasionally and check if more liquid is needed—add water or broth if it’s too thick.

Finish & Serve

1. Taste and Adjust: Once the lentils are cooked through, taste the soup and adjust the seasoning with additional salt, pepper, or spices if desired.
2. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side to squeeze over the top for an extra burst of flavor.