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Finely dice the carrots, onions and pepper. Warm 2 tbsp olive oil in a saucepan to a medium high heat. Add the veg with a pinch of salt and sauté for 5-10 mins until softened.
Finely dice the garlic, ginger and chilli if using. Add to the pan and fry for a further 1 min until fragrant.
Add the dried spices, stir well and allow to cook off for 1 min. Then add the tomato purée and allow to cook for 1 more min.
Pour in the coconut milk, lentils and vegetable stock. Stir well, bring to a simmer and cook for 20-30 mins with the lid on, stirring regularly to avoid burning.
Season to taste with salt and pepper. To adjust consistency, blend ½ until smooth and readd to pan. Add a splash more boiling water to loosen if required.
To serve, ladle the soup into bowls. Top with dollops of yoghurt, fresh coriander, chilli if you like, a swirl of chilli oil and a crack of black pepper. Serve with naan or toast.