Heat a large pan and cook the bacon until golden. Remove with a slotted spoon and set aside. Heat the oil in the pan and gently cook the leeks and garlic for a few minutes until softened. Stir in the chili flakes and lentils and toss together well for a few minutes.
Pour in the broth and coconut milk and simmer for 15 minutes or until the lentils are cooked. Remove from the heat and stir in the bacon.
Cool. Ladle into freezer bags or containers, and freeze for up to 2 months.
Defrost, then reheat thoroughly – add a splash of boiling water to loosen the mixture.
Serve with lime wedges, and garnish with cilantro and fresh chili.