Spiced Lentil Soup with Coconut Milk and Ginger

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

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

Stir in the turmeric, cumin, coriander, and chili powder (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, garam masala, salt, and pepper. Heat through, but do not boil.

Stir in the lime juice.

Serve hot, garnished with fresh cilantro.