Mulligatawny Soup with Lentils, Rice, and Chicken

Heat oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add the garlic and ginger and cook for 1 minute more, until fragrant.

Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder (if using) to the pot and cook for 1 minute, stirring constantly, until fragrant.

Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.

Stir in the lentils, rice, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils and rice are tender and the chicken is cooked through.

Stir in the coconut milk and lime juice. Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro.