In a large pot, heat the olive oil over medium heat. Add the diced carrot and onion and saute for about 4 minutes until they start to soften.
Stir in the minced garlic, ground cumin, and curry powder. Cook for additional 2 minutes. Add the dried brown lentils.
Add the vegetable broth and the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for about 30 minutes, or until the lentils are tender.
Once the lentils are tender, season the soup with salt and pepper.