Toast the coriander and fenugreek seeds in a dry skillet until fragrant, about a minute or two. Grind to a powder in a clean coffee grinder or with a pestle and mortar.

Heat coconut or vegetable oil in a large stock pot over medium heat until shimmering. Add onions and carrots and season with salt and freshly ground black pepper. Cook, stirring occasionally until lightly browned, about 10 minutes.

Add garlic, ginger, and chiles and season again with salt and pepper. Cook another minute and then add tomatoes, ground coriander and fenugreek, lentils, and stock. Bring to a boil, then cover and reduce heat to low. Simmer over low heat for about 45 minutes to an hour.

Thin soup out with a some water if it seems too thick. Stir in lemon juice and cilantro and adjust salt and pepper as desired. Garnish with a little chili oil or yogurt and serve.