Curry Lentil Soup

Sauté Aromatics
2 In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for about 3 minutes until fragrant. 
3 Stir in the garlic, ginger, curry powder, cumin, coriander, cinnamon, turmeric, and chili powder.
Add the Vegetables
5 dd the diced carrots and rinsed lentils to the pot. Cook for a few minutes until the carrots start to soften and the spices are fragrant.
Add Liquid Base
7 Pour in the diced tomatoes (with their juices), vegetable broth, salt and pepper, and bay leaf . Stir well, cover and simmer for 15 minutes until the lentils are tender.
8 Pour in the coconut milk and bring the soup to a simmer for additional 10 minutes. Make sure to stir occasionally.
Season and Finish
10 Once the lentils are cooked, stir in the lime juice. Taste the soup and adjust the salt and pepper to your liking. Adjust the other spices if needed.
11 Ladle the curry lentil soup into bowls, garnish with coconut milk and chopped fresh cilantro for a burst of freshness.