SAUTE: Melt the butter and olive oil in a large pot over medium heat. Sauté the onions and celery for 5-6 minutes or until tender and translucent. Add the garlic and continue to cook for 1 additional minute. Add the turmeric, garam masala, chili powder, cumin, and curry powder. Continue to cook the veggies for another 1-2 minutes.

MAKE ON THE STOVETOP: Add the tomatoes, lentils, 4 cups of broth, bay leaf, and bring to a boil. Reduce the heat to low and allow the soup to simmer for 10 minutes. Add the coconut milk and allow the soup to continue cooking for an additional 12-18 minutes or until the lentils are fall-apart tender. If the lentils soak up too much of the liquid, use the remaining ½ cup of broth to thin the soup to your liking. Use an immersion blender to puree the mixture if you prefer a smooth texture. Leave as-is for a chunkier texture. Turn the stove off and stir in the lemon juice. Taste and adjust with additional salt if the soup needs it. Serve in bowls. Sometimes I like to add a scoop of basmati rice to my bowl of soup!

MAKE IN THE SLOW COOKER: Transfer the mixture from step 1 to a crockpot (slow cooker) and add the tomatoes, lentils and 3 cups of broth. Cook on high for 3 and 1/2 hours or on low for 6 and 1/2 hours. 20 minutes before the time is up add the coconut milk, lemon juice, and cilantro. If at any point the lentils soak up too much of the soup, use the additional broth to thin the soup to your liking. Use an immersion blender to puree the mixture if you prefer a smooth texture. Leave as-is for a chunkier texture. Adjust salt to taste. SOmetimes I like to add a scoop of basmati rice to my bowl of soup!