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Heat olive oil in a large pot placed over medium high heat. Once oil is hot, add in onion, carrot and garlic. Saute until onions are translucent, about 3-5 minutes. Bring heat to medium low and add in ginger, curry powder, cumin, and stir together for 30 seconds.
Add the crushed tomatoes, red lentils, split peas, then stir in water/broth. Bring soup to boil, then reduce heat and simmer over medium low for 30 minutes or until lentils are soft and tender. About 10 minutes before the end of cooking, pour in the coconut milk, and stir well. Little by little, the soup should thicken up. (If it gets too thick for your liking, then feel free to add an extra ½ cup-1 cup water or broth.)
Taste and adjust seasonings as necessary, adding additional salt if needed (salt brings all the flavors together). Serve soup immediately, garnished with some freshly chopped cilantro if desired.