Heat coconut oil in a large pot over medium heat.

Add cumin, turmeric, and curry powder to the pot and cook until fragrant, about 1-2 minutes.

Add onion with a few pinches course sea salt, and cook stirring, until tender, about 6 minutes.

Add minced garlic and ginger and cook, stirring, until tender, about 2 minutes.

Add peeled and diced sweet potatoes and bell pepper and cook for 1 minute.

Add rinsed red lentils and broth to the pot.

Bring the mixture to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.

Season with salt and freshly ground black pepper to taste.

Top with chopped fresh cilantro before serving.