Thoroughly rinse red lentils in a mesh strainer and set aside.
In a large pot place 2-3 tablespoons of olive oil, chopped leeks and sweet potatoes, and cook over low-medium heat for about 6-8 minutes while stirring frequently.
Add in smoked tofu, minced garlic and ginger, turmeric, cardamom, coriander, cinnamon powder, and a pinch of salt. Sauté for another minute, while stirring constantly.
Add 900 ml water, coconut cream, mango puree (check How to make mango puree below), and red lentils.
Bring to a simmer over medium heat, then reduce heat slightly to low or medium-low, and gently simmer for 20-25 minutes, or until lentils are done.
Check the seasonings and add more salt and spices if needed.