Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and ginger until fragrant, about 1 minute.
Stir in the rinsed French green lentils, ground coriander, and salt, mixing well to combine and toast for a minute.
Pour in the vegetable broth and add the Thai green curry paste. Stir vigorously to dissolve the curry paste into the broth.
Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.
Once lentils are cooked, stir in the lite coconut milk and warm through for an additional 5-10 minutes on low heat.
Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning if needed before serving.
Ladle the soup into bowls and enjoy warm, paired with crusty bread or over rice.
