Spiced Lentil and Vegetable Soup with Coconut Milk

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

Add the garlic and ginger and cook for another minute until fragrant.

Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.

Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

Stir in the coconut milk and spinach. Cook until the spinach is wilted, about 2-3 minutes.

Stir in the lime juice and season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro.