Heat olive oil in large pot or dutch oven. Sauté onion, carrot, parsley and cilantro until caramelized.

Reduce heat to medium-low. Stir in the garlic, ginger and all of the spices. Sauté until fragrant; less than a minute.

Add lentils, tomatoes, and broth. Cover and bring to a boil. Reduce heat to low and simmer for 50 minutes, or until the lentils have cooked thoroughly and soup has thickened. Salt to taste.

Serve with fresh lime wedges, chopped cilantro and toasted bread of your choice.