Bring water to a boil, then add brown lentils. Cook for about 10 minutes, then strain them.
Heat olive oil over low/medium heat. Saute finely sliced carrots and sliced scallions. Season with salt, garam masala, Ayurveda five spice powder, bay leaves and oregano.
About 10 minutes later, stir in lentils, little bit of minced garlic and chopped parsley. Next, add diced peeled tomatoes, little bit of tomato juice and water.
Bring to a boil and cook for about 40 minutes. Add water, if necessary. Transfer into a blender and blend until smooth.
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