Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the carrots.

Chop your veggies; Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion, carrot, celery, and zucchini in approximately 1 centimetre dice.

Mince the garlic and set aside.

Rinse the lentils under cold water until the water runs clear.

Measure out the curry powder, stock, and coconut milk.

Roughly chop cilantro for garnish.

Build the soup base; heat oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 5 – 7 minutes.

Stir in garlic and curry powder. Cook 1 – 2 minutes, stirring constantly, until fragrant.

Add rinsed lentils and chicken stock. Bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to a simmer. Cook 15 – 20 minutes, stirring occasionally, until lentils are soft.

Stir in coconut milk and zucchini. Continue simmering for another 10 minutes, until zucchini is tender.

To finish the soup, stir in chopped cilantro, herbs, salt, and pepper.. Adjust seasoning to taste.