Heat coconut oil over medium heat in a large stockpot.
Add onion and ginger and cook for 2-3 minutes.
Add garlic and red curry paste and cook 2-3 minutes until garlic becomes fragrant.
Stir in grated carrot, bell pepper, and tomatoes. Cover and cook over medium heat for 5-10 minutes, stirring occasionally.
Add lentils and water to stock pot and bring to a boil. Reduce heat and simmer for 15 minutes until lentils become tender.
Stir in coconut milk and lime juice. Bring to a quick boil.
Garnish with chopped basil, vegan yogurt, whipped coconut cream, and/or red pepper flakes and serve.