Curry Soup

2 Tablespoons olive or coconut oil, even butter will do if you want. 1 large onion chopped 2 large carrots chopped 1 rib celery chopped 3 cloves garlic chopped 2 tablespoons curry (I used medium for a little heat) 4 cups vegetable stock 2 cups water 1 1/2 cups dried red or green lentils, rinsed 1 can 15oz. Coconut milk 1 bunch cilantro Saute the onion, carrots, celery, garlic, curry and about 1 teaspoon salt in a large dutch oven or pot for about 10 minutes until veggies are soft. Add the vegetable stock, water and lentils. Cook for another 20-25 minutes covered until lentils are done. Add the coconut milk and puree 1/2 the soup. Add back to the pot and add the cilantro. Add salt and pepper to taste and serve.