1Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.

2Stir in minced garlic, grated ginger, cumin seeds, turmeric powder, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.

3Add rinsed red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender.

4Stir in the full-fat coconut milk and chopped spinach. Cook for another 5 minutes, or until spinach has wilted.

5Remove from heat and stir in the lime juice. Season with salt and black pepper to taste.

6Ladle into bowls and garnish generously with fresh chopped cilantro before serving.