Rinse lentils (red, yellow split peas, LePuy) in fresh water multiple times. Cover with fresh water and let soak while prepping spices and vegetables.

Toast black pepper, coriander, cumin, and fennel seeds in a small pan on the stovetop.

Grind the toasted spices together and pass through a sieve.

Fry chopped onions in oil or butter with salt in a soup pot until golden. Add chopped garlic and stir for 2 minutes. Grate ginger into the pot.

Add all the ground spices (except turmeric) and sliced celery to the pot. Stir until celery softens.

Add turmeric, chickpea flour, vegetable stock, and water to the pot. Set heat on high.

Drain lentils from their soaking water and rinse. Add to the soup pot.

Add chopped green chilies and cubed carrots and potato. Salt to taste. Bring to a boil, then simmer on med-high until the lentils are tender.

Stir the soup occasionally to prevent sticking, adding more fresh water if necessary.

Turn off heat, but leave the pot on the burner. Stir in coconut milk and jalapeno (if using).

Squeeze the juice of lemon or lime slice into each serving bowl. Garnish with chopped cilantro and fresh ground pepper.