Heat the oil in a large pan over a medium-low heat.
Add the onions and carrots, cover, and cook gently for 5 minutes.
Add the garlic and ginger, cover, and cook for a further 3 minutes.
Add the lentils, turmeric, curry powder, coriander, garam masala, cumin, chili flakes, salt, and tomato paste. Cook for 2 minutes, stirring well to combine.
Add the vegetable broth and water, bring to a boil, cover, and turn down the heat. Simmer for 30-40 minutes, or until the lentils are soft.