Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté until onions are translucent.
Add curry powder, cumin, and coriander and stir to combine.
Pour in the vegetable broth and add the lentils, carrots, sweet potato, zucchini, and diced tomatoes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer until the vegetables are tender and the lentils are cooked, about 25-30 minutes.
Season with salt and pepper to taste and stir in lime juice. Serve hot with chopped cilantro as a garnish.
