Step 1

In a large pot, heat the oil over medium-high heat. Add the onion, carrot, and red bell pepper and cook until tender, about 4 to 5 minutes.

Step 2

Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils.

Step 3

Pour in the vegetable broth, tomatoes, and coconut milk. Stir in the cilantro and season with salt and pepper. Bring the soup to a boil and then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, or until the lentils are soft, but not mushy. Taste the soup and season with additional salt and pepper, if necessary.

Step 4

Ladle the soup into bowls and garnish with cilantro, a drizzle of coconut milk, and a squeeze of lime juice, if desired. Serve immediately.