Begin by gathering your ingredients and chop the onions, garlic, ginger, carrots, and celery into small, even pieces.

In a large pot, heat a tablespoon of oil over medium heat and add the chopped onions, garlic, and ginger. Sauté for about 2-3 minutes until fragrant.

Stir in the curry powder and cook for an additional minute to toast the spices.

Add the lentils, chopped carrots, celery, and vegetable broth to the pot. Bring to a boil.

Reduce heat to low and cover the pot. Simmer gently for 20-25 minutes, or until the lentils are tender.

Stir in the coconut milk and chopped green chilies. Season with salt and pepper to taste, then warm through for an additional 5 minutes.