In a Dutch oven or other large pot, heat the olive oil and add the onion. Saute until translucent then add the garlic and carrots. Saute and reduce heat. Cook for about 7 minutes or until the carrots have softened a bit, stirring occasionally.

Mix the water and vegetable base thoroughly together. Add the lentils to the pot and add the liquid.

Add the cilantro, spice, and pepper. Cover and cook on low for about 30 minutes or until the lentils are soft.

Cut the potatoes into eighths and add to the pot. Continue to cook, covered, for about 15 minutes or until the potatoes are fork-tender.

Add the tomatoes and let that cook for about 5 minutes.

If the soup is very thick, you can add 2 cups of water mixed with 1 teaspoon of the vegetable base.

Finally, add the red pepper paste and stir it in thoroughly.

Transfer for a nice soup tureen and serve.