Sauté the Aromatics – Heat olive oil in a large pot over medium heat. Add onions, carrots, squash, and celery. Sauté until softened (about 10 minutes).
Add the Garlic – Stir in all the spices. Cinnamon, ginger, turmeric, cumin, salt & pepper. Cook for another few minutes until fragrant.
Deglaze with Wine – Pour in the white wine to deglaze the pot, scraping up any flavorful bits.
Simmer to Perfection – Add the lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes until lentils are tender.
Stir in - lemon juice and coconut milk until combined.
Serve – In a bowl add a dollop of sour cream if desired. Serve with a slice of crusty warm bread and enjoy!
