A red lentil stew studded with carrots and potato and redolent with the flavors of India. Serve over rice.
Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until medium brown, 16-18 mounts, stirring often.
Add the garlic and cook one minute. Add the garam masala, coriander, turmeric, cayenne and bay leaf. Continue to cook another minute.
Add the lentils, carrots and potatoes and stir until coated. Add the veggie broth or water. Bring the soup to a boil, reduce heat to medium, and simmer until the lentil are very tender about 20 minutes.
Discard the bay leaf.
Puree the soup in batches in a blender. Return to the pot and stir in the coconut milk, and lemon juice.
Season to taste with salt and pepper and serve over rice.