Saute the onion in oil at medium high heat until translucent, about 8 minutes. Add ginger and spices. Saute with onions for 1 minute or until they start to stick to the pan. Add carrot and celery and saute for 2 to 3 minutes, stirring frequently.
Add the broth and rinsed lentils. Bring to a boil and then reduce heat to low-medium heat and cover. Cook until lentils are completely cooked, about 30 to 40 minutes.
Add coconut milk and salt. Garnish with cilantro.
This is the right amount to feed two people, and have enough for leftovers.