Rinse your lentils under cold water until the water runs clear, ensuring any debris is removed.

Chop the onion, garlic, carrots, and celery.

Sauté the onions in a large pot with a splash of olive oil over medium heat for about 5 minutes until they are translucent.

Add the minced garlic and sauté for another minute to enhance the aroma.

Combine the lentils, diced carrots, and celery into the pot.

Pour in enough vegetable broth to cover the mixture by an inch.

Season the mixture with ground cumin, ground coriander, salt, and pepper.

Bring it to a boil before reducing the heat and letting it simmer uncovered for about 30 minutes, or until the lentils reach tenderness.

Blend about half of the soup using an immersion blender.

Stir in your milk of choice gradually while reheating the soup to combine flavors.

Serve it hot, accompanied by crusty bread or your favorite crackers.