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Prepare the Soup:
Heat Oil: In a large pot, heat the coconut oil over medium heat.
Sauté Aromatics: Add the chopped onion and sauté until softened, about 4-5 minutes.
Then, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Vegetables: Add the diced carrots and celery to the pot, cooking for about 3-4 minutes until they start to soften.
Cook the Lentils:
Add Lentils and Spices: Stir in the rinsed lentils, ground cumin, and turmeric (if using). Cook for 1-2 minutes to toast the spices.
Add Liquid: Pour in the vegetable broth and coconut milk.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender.
Final Seasoning:
Season Soup: Stir in the soy sauce and season with salt and pepper to taste.
If desired, add lime juice for added brightness.