Dice onion. Peel and dice carrots and sweet potatoes. Mince garlic.
Heat oil in a large soup pot over medium-high until the oil shimmers.
Add onions and carrots; cook until onion is golden brown and softened.
Add sweet potato and garlic. Cook for 2-3 minutes more.
Add spices: curry, cumin, red pepper flakes, salt, pepper. Mix well and cook for 1 more minute.
Add in vegetable stock. Scraping the bottom of the pan to deglaze.
Mix in lentils.
Cover pot and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.
Add coconut milk and simmer 5 minutes more.
Spoon out into 8 bowls and top with a dollop of yogurt. Enjoy!
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.