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Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium onion (chopped) and 2 carrots (sliced into discs), and cook for 3 to 4 minutes until they start to soften.
Stir in 3 cloves garlic (grated), 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Cook for 30 seconds, just until the spices smell fragrant.
Pour in 5 cups vegetable broth and 1 can crushed tomatoes. Add 1 pound butternut squash (cut into small ½ inch dice), 1 cup dried red lentils (rinsed), ¾ teaspoon salt, and a few grinds of black pepper. Bring to a gentle boil, then cover, lower the heat and simmer for about 20 minutes, or until the lentils and squash are soft.
Taste the soup and add more salt, pepper, or spices if you like. If you want a brighter flavor, squeeze in a little lemon juice. You can also thin the soup with a splash of broth or water if it becomes too thick.
Ladle the soup into bowls and finish with a spoonful of Greek yogurt, fresh herbs, a squeeze of lemon and a scoop of rice.