In a large POT, heat 2 tbsp oil over medium heat.
Add onions, garlic, and ginger.
Cook 3 minutes, stirring frequently.
Add Mulligatawny  spices, vegetables, and Mulligatawny  spices to taste.
Cook 1 minute, stirring constantly.
Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
Cover. Bring to a boil.
Turn heat to medium-low.
Cook 15 - 20 minutes until lentils are soft and chicken is cooked, stirring occasionally.
Remove the chicken. Shred-it with two forks and return it to the POT.
Cook shortly to reheat the chicken.
Optionally, add more Mulligatawny  spices to taste.
Serve soup over rice.
Optionally, garnish with cilantro or parsley.