In soup pot on medium heat, warm coconut oil and sauté onion and garlic for 2 minutes, stirring so it does not brown. Add all vegetables except tomatoes, stir, cook 3 minutes.
Add vegetable stock and water and bring to a boil. Lower temperature to a light simmer, cover and cook for 30 minutes. Stir occasionally, until vegetables are tender.
Stir in beans, lentils, tomato paste, tomatoes, thyme, turmeric, cumin, coriander, cinnamon, nutmeg, cayenne, black pepper, and sea salt, and reduce heat for another 30 minutes. Stir occasionally.
Take pot off stove and gently fold in lemon juice, then stir in lemon zest. Transfer to table and top with cilantro and a dollop of goat cheese, parmesan cheese, or sour cream. Warm the bread in a preheated 400° oven for 1 minute and tear into big chunks to serve on the side. Enjoy!