Heat the oil in a large stovetop pot.

Add the onion, carrot, and red pepper and cook for 5 minutes, stirring occasionally. 

Stir in the garlic, ginger, curry powder, cayenne, and red pepper flakes.

Cook 1 additional minute. Add the lentils, broth, tomatoes, coconut milk, and lime juice.

Bring to a boil.

Simmer for 20 minutes, stirring occasionally until lentils are soft. 

Run an immersion blender through until blended.

Season with salt and pepper.

When cooled, transfer to a large resealable freezer bag, remove air, seal, and freeze.

Reheat and serve. You can do this in a stock pot on the stove or in the microwave.