Heat extra virgin olive oil in a large pot over medium heat. Add in onion, garlic, carrots and celery. Cook just until the vegetables start to soften.
Stir in lentils. Pour in vegetable broth and coconut milk. Stir in curry powder, salt and cumin. Reduce heat to simmer and cook for 40 - 45 minutes or until lentils are tender. If you would like a smoother soup, use an immersion blender to blend soup.
Ladle soup into bowls, top with a spoonful of plain greek yogurt and cilantro sprigs. Serve.
Notes
Nutrition information for estimation purposes only.