Finely chop one onion, a couple of garlic cloves, two carrots, two celery sticks, and about an inch of fresh ginger. Set aside.

In a large pot, heat two tablespoons of oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing for about 5–7 minutes until translucent.

Mix in the chopped carrots and celery, cooking for an additional 3–4 minutes.

Add one cup of rinsed lentils, along with curry powder, cumin, coriander, and vegetable broth. Bring to a gentle simmer for about 5 minutes.

Reduce the heat to low and cover, allowing the soup to simmer for 25–30 minutes.

For a creamier texture, blend the soup as desired.

Stir in one can of coconut milk, then adjust seasoning with salt and pepper.

Ladle the soup into bowls and sprinkle with fresh cilantro. Serve warm with crusty bread or naan.