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In a large pot, melt the butter over medium heat.
Add the chopped onions and cook until they become translucent.
Stir in the diced carrots and minced garlic, cooking for a few more minutes until fragrant.
Season the mixture with salt, black pepper, and ground ginger.
Sprinkle in the curry powder and cayenne, mixing well to combine all the spices.
Add the cooked green lentils, diced tomatoes, and coconut milk to the pot.
Stir everything together and bring the mixture to a gentle simmer.
Let it cook for about 20-30 minutes, allowing the flavors to meld.
Once done, let it cool before portioning into freezer-safe containers.