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Gather all ingredients and prep fresh vegetables by chopping onions, bell peppers, carrots, and mincing garlic and ginger.
Heat the oil in a large pot over medium heat. Add chopped onions, garlic, and ginger, and sauté for about 3-4 minutes until the mixture becomes fragrant and translucent.
Stir in the curry powder and rinsed lentils. Toast for a minute or two to release the flavor of the spices and slightly coat the lentils.
Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and the curry has thickened.
About 10 minutes before the end of cooking, stir in chopped bell peppers, spinach, and carrots to maintain some crunch and vibrant color.
Remove from heat and stir in a splash of fresh lemon juice to brighten the flavors. Serve hot with rice or your choice of side.