Prep vegetables. Grate carrots and finely chop celery.
Cook soup. Heat oil in a medium pot on medium heat. Add carrot and celery and cook for about 3 minutes, until soft. Add split red lentils, curry powder, a pinch of salt and veggie stock and bring to a simmer.
Simmer for about 20 minutes, until lentils are tender. Stir through coconut milk and season to taste with salt and pepper.
To finish, pick coriander leaves. Serve soup in bowls, with toast on the side. Sprinkle over coriander.