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In a large pot over medium heat, heat the olive oil until shimmering. Add the onion and cook for 5 to 7 mins, stirring occasionally, until softened.
Add the garlic and cook for 1 min, until fragrant.
Stir in the red curry paste and cook for 1 to 2 mins, stirring constantly, until slightly darkened and aromatic.
Add the red lentils, stock, coconut milk, salt, and sugar. Stir to combine.
Bring to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 mins, stirring occasionally, until the lentils are very soft.
If you’d like a smoother texture, remove the pot from the heat and use an immersion blender to blend about one-third of it directly in the pot. Alternatively, carefully transfer about one-third of the soup to a blender, blend until smooth, then return it to the pot and stir to combine.
Stir in the lime juice and season to taste with additional salt if needed. Ladle into bowls and top each with a dollop of Greek yogurt or sour cream, if desired, and a few cilantro leaves. Enjoy!