02Add the onion and cook 2-3 minutes, followed by the carrots, ginger, garlic, salt, sugar and tomato paste. Cook, stirring, for 2 minutes more.
03Pour in the water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
04At the very end, stir in the lime juice. Taste for seasoning and add more salt, pepper or spices as needed. Serve with fresh cilantro and lime wedges.