In large pot over medium-high heat, add oil, onion, carrot and red bell pepper and cook until fragrant and tender.

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

Add lentils and stir, broth, tomatoes and coconut milk and stir until combined.

Season with salt and pepper.

Bring curry to boil and then reduce heat to low.

Simmer for 20 minutes, stirring occasionally.

Ladle soup into bowls and garnish with cilantro, drizzle of coconut milk and lime juice.