In a blender, add carrots, celery, onion, bouillon and 2 cups of water and puree/liquefy.
Pour mixture into pot, add remaining water and bay leaves and bring to a boil.
Add lentils, cover pot, and reduce heat to low.
Simmer for about 15 minutes, stirring occasionally.
Add diced tomatoes and juice.
Add salt, pepper, cumin, chili powder, cayenne pepper, and turmeric to taste.
Continue to simmer another 20-30 minutes or until the lentils become soft, stirring occasionally. If the broth becomes absorbed before the lentils reach the desired softness, add more water as needed.
When lentils have reached desired tenderness, remove from heat and stir in fresh cilantro and lime juice to suit your taste. I used almost a whole lime because I like the tangy flavor it adds, but it may have been a little too strong for a few palettes.
Garnish with a few more cilantro leaves before serving, and enjoy!