In a large pot, sauté the onions and carrots in the olive oil until the onions are transparent.
Add water, lentils, bouillon and spices and cook for about 30 minutes until lentils are tender but not mushy.
Skim off the foam as it comes to the surface and stir the soup occasionally as you cook it.
Add the tomato paste and simmer for another 10-15 minutes.
Notes
Optional Ingredients: Add 1 teaspoon curry powder, ½ teaspoon ground cloves, and ⅛ teaspoon ground mace for a Caribbean flavor! Or add some chopped red pepper, a bay leave and ½ teaspoon of oregano for a Mediterranean flavor.