In a large pot, heat a splash of vegetable oil over medium heat. Add chopped onions, diced carrots, and sliced celery, stirring occasionally, and cook until the vegetables soften, about 5-7 minutes.

Next, add minced garlic and freshly grated ginger to the pot, cooking for an additional minute.

Sprinkle in the curry powder, stirring to coat the sautéed vegetables evenly. Let the spices toast for about 1-2 minutes.

Pour in the rinsed red lentils and vegetable broth, stirring gently. Raise the heat to bring the mixture to a rolling boil, then lower it to a simmer. Cover and let it cook for about 20 minutes.

Once the lentils are cooked, stir in the coconut milk and freshly squeezed lime juice. Allow the soup to heat through for an additional 5 minutes.

Finally, taste your soup and season with salt and pepper. Ladle the soup into bowls and garnish with freshly chopped cilantro.