Heat the olive oil in a large pot over medium heat. Add the diced onion, diced carrots, and diced red bell pepper and cook until softened, about 5 minutes.
2 tablespoon Olive oil, 1 large Onion, 2 medium Carrot, 1 Red bell pepper
Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne pepper and cook for 1 minute more.
4 cloves Garlic, 1 teaspoon Ginger, 1 teaspoon Cumin, 1 teaspoon Coriander, ½ teaspoon Turmeric, ½ teaspoon Garam Masala, ¼ teaspoon Cayenne
Stir in the diced tomatoes, vegetable broth, bay leaves, and red lentils
15 oz Tomatoes, 4 cup Vegetable broth, 2 Bay leaves, 2 cup Red Lentils
Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are soft.
Season with salt and pepper to taste and serve while hot.