Step 1

Heat the olive oil in a large pot over medium-high heat, and saute the onion, carrots and celery until they are soft, about 8 to 10 minutes.

Step 2

Add in the garlic, cumin, cayenne (if using), and tomato paste, and stir briefly, about 1 minute. Keep in mind the cayenne will make this soup spicy, so leave it out if you prefer something more mild.

Step 3

Add in the water, lentils, and 1 ½ teaspoons of salt. Bring the water to a boil, then lower the heat and cover. Simmer until the lentils have expanded and are tender, about 15 minutes.

Step 4

Once the lentils are tender, stir in the coconut milk, cilantro, and lemon juice. Adjust seasoning to taste, adding more salt and some freshly ground pepper, if desired. Serve warm right away, with extra fresh cilantro on top, if you like.

Step 5

Leftovers can be stored in an airtight container in the fridge for up to a week. This soup will thicken in the fridge, but it will thin out again when it's heated. You can always add an extra splash of water, if needed, to thin it to a consistency you like again.