In a soup pot, saute onion, celery, and carrots in the coconut oil for about 5 minutes. Add the spices and saute another 5 minutes. Add lentils or split peas, broth or water, kombu, coconut milk, and tomatoes. Let it come to a boil, reduce the heat, and let simmer on low heat with a lid on for 1 1/2 hours, stirring occasionally. Taste for salt and lime or lemon juice.