Pour in the broth, add the lentils and bay leaves. Bring to a simmer, then turn heat to low, gently cooking the soup for about 35 minutes or until the lentils are tender. Remove the bay leaves. Transfer 1/3 - 1/2 of the soup to a high speed blender
. Open the steam vent and place a damp towel over the top to allow some steam to escape while blending. Blend until smooth and thick. Alternatively, an immersion blender
can be used to puree the soup. Return the pureed portion back to the soup pot and stir in the coconut milk. Add the salt and pepper and taste to adjust seasoning as desired. Gently reheat on low if needed.