1/4 cup extra virgin olive oil
2 medium carrots, peeled and finely diced (about 1 1/2 cups)
1 large onion, finely diced (about 1 1/2 cups)
2 stalks celery, finely diced (about 3/4 cup)
4 cloves garlic, minced on a microplane grater
2 teaspoons fresh ginger grated on a microplane grater
1 small habañero or serrano pepper, seeds and ribs removed, flesh finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 pound dry brown lentils
3 quarts water or vegetable stock
2 bay leaves
1 (12-ounce) can coconut milk
1/2 cup roughly chopped fresh cilantro leaves and tender stems
1 tablespoon hot sauce, such as Frank's
1/4 cup juice from 2 limes
1 tablespoon soy sauce
Kosher Salt

For the Gremolata:
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 small habañero or serrano pepper, seeds and ribs removed, flesh finely chopped
2 cloves garlic, minced on a microplane grater
1 teaspoon fresh ginger grated on a microplane grater
1 tablespoon zest from one orange, grated on a microplane grater