Begin by rinsing the lentils under cold water to remove impurities, then chop the onion, carrots, and mince garlic and ginger.

In a large pot, heat the oil over medium heat until shimmering. Add the onion, garlic, and ginger, sautéing for 5-7 minutes until soft.

Once softened, stir in the chopped carrots and measured spices, cooking for 1-2 minutes to release flavors.

Add the rinsed lentils and vegetable broth, bringing it to a boil before reducing the heat and covering to simmer for 20-30 minutes.

Once lentils are tender, stir in the coconut milk and allow to simmer uncovered for an additional 5-10 minutes.

For a smoother texture, use an immersion blender directly in the pot or blend only a portion for chunkiness.

Ladle into bowls and garnish with fresh cilantro before serving.