Heat a large soup pan over a medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water).
Add in onions and sauté for 5 minutes until lightly browned on the edges.
Addin the remaining vegetables, along with the cooked lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger.
Sauté for 1 minute and then pour in the vegetable stock. (Alternatively, if not vegan, can use organic chicken bone broth to increase the nutrients)
Bring the soup to a boil, then reduce the heat to a simmer.
Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.
If the soup is too thick, add in a little more vegetable stock, bone broth, or water to loosen.
Serve with a sprinkle of freshly chopped cilantro.