Place lentils in a medium saucepan and add water to cover. Bring to a boil and cook lentils for about 10 minutes, until al dente. Drain lentils and set aside.
In same pot, heat coconut oil, then saute the onion and garlic for about 4 minutes. Add the celery and carrots, cooking 3 minutes more. Next, add the cooked lentils, curry powder, coriander, pepper, parsley and vegetable broth. Cover and cook over medium low heat for 10 minutes. Add coconut milk and H. salt to taste, and garnish with fresh parsley. Serve Warm. Can add rice to the dish too.
This is not very spicy, so for those who are familiar with curry dishes, you can add those spicy condiments in.