Begin by dicing one onion, two carrots, and two celery stalks into small, uniform pieces for even cooking.

In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced garlic, onion, carrot, and celery. Sauté for about 5-7 minutes.

Stir in one cup of rinsed lentils and two tablespoons of curry powder, tossing everything together.

Add four cups of vegetable or chicken broth and one cup of coconut milk to the pot, stirring to combine.

Reduce the heat to low and let the soup simmer uncovered for 20-30 minutes, stirring occasionally.

Using an immersion blender, blend the soup for a smooth texture if desired.

Ladle the hot soup into bowls and garnish with freshly chopped cilantro or a wedge of lime.