Coconut-Ginger Chickpea Soup

Name: Coconut-Ginger Chickpea Soup
Cuisine: Asian, Indian
Ingredients: ¼ cup extra-virgin olive oil; 2 Tbsp. mustard seeds; ½ tsp. ground turmeric; Pinch of cayenne pepper; Kosher salt; 1 small shallot, finely chopped; 3 Tbsp. chopped golden raisins; 2 Tbsp. finely chopped cilantro stems; 1 Tbsp. fresh lime juice; 1 Tbsp. extra-virgin olive oil; Kosher salt, freshly ground pepper; 3 Tbsp. virgin coconut oil; 2 medium onions, peeled, coarsely chopped; 2 heads of garlic, top third removed; 1 3" piece ginger, peeled, thinly sliced; 1 Tbsp. curry powder; ½ tsp. cayenne pepper; 1½ cups dried chickpeas, soaked overnight, drained; 2 13.5-oz. cans unsweetened coconut milk; 1½ cups split red lentils; Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)