1.Heat oil in a Dutch oven over medium heat. Add the chopped onion and carrots; saute until golden brown, about 7 to 8 minutes.
2.Stir in garlic, curry powder, turmeric, ginger, and red pepper flakes; cook 2 minutes more or until fragrant. Then stir in the lentils and cook for 1 minute more.
3.Add undrained tomatoes, 2 ½ cups water, and season with salt and pepper. Then stir in the coconut milk.
4.Bring the soup to a boil then reduce to maintain a simmer. Stir occasionally and cook until the lentils are soft, about 30 minutes. Season to taste with salt and pepper as needed. Add cilantro and stir well, serve immediately.