Heat a Dutch oven or medium stock pot over medium-high heat. Drizzle with oil. Once hot, add the chopped yellow onion and carrot. Cook for 5-6 minutes, until the onion is softened.
Add in the garlic, ginger, and tomato paste. Saute until the garlic is aromatic and golden, about a minute.
Add in the ras el hanout, salt, vegetable bouillon, stirring consistently for 30 seconds to taste the spices. Deglaze the pot with a splash of water, stirring to remove any stuck on bits.
Add the remaining ingredients: water, coconut milk, red lentils. Bring to a rapid simmer over medium-high heat. Once simmering, reduce to a low simmer over low heat.
Continue cooking uncovered until the lentils are softened, about 15 minutes. Taste for salt. Serve garnished with fresh cilantro and lime wedges.
Video
Notes
Red lentils: Orange lentils are a good substitute, but I don't recommend using green or brown lentils as they have a different texture and take longer to cook.
Ras el hanout: This is a Morrocan spice blend that should be available at most grocery stores in the spice aisle. If needed, garam masala or curry powder can be used in place of ras el hanout for a similar flavor. If the ras el hanout blend contains salt, I recommend adjusting salt in the recipe to taste.
Leftovers are best within 4-5 days. This soup freezes well for up to 3 months. Let thaw overnight in the fridge. The soup will thicken up when refrigerated or frozen, so add an extra splash of broth as needed to thin.