Begin by heating a large pot over medium heat and adding a touch of oil. Sauté the chopped onion for about 5 minutes, or until it becomes translucent and fragrant.

Stir in the minced garlic and freshly grated ginger, cooking for an additional 2-3 minutes.

Incorporate the diced carrots and sliced celery into the pot, stirring gently and allowing to cook for 5-7 minutes.

Add the diced tomatoes and mix well, cooking for about 3-4 minutes until the mixture thickens.

Pour in the vegetable broth and sprinkle in the curry powder; bring the soup to a gentle simmer.

Stir in the rinsed red lentils, simmer uncovered for about 20-25 minutes until tender.

Mix in the coconut milk and lime juice, letting it simmer for an additional 5 minutes.

Ladle the soup into bowls, garnish with cilantro, and serve hot.