In a large pot, sauté the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Add the vegetable broth, potato cubes, red lentils, pepper, cilantro, and salt and let it come to a boil.
Reduce heat to simmer. Cover and cook until the potatoes are soft, stirring occasionally, which should take about 20 – 25 minutes. Stir in vinegar or lemon juice before serving. Makes four servings.
Great Tip: Serve it with some whole grain bread for the best possible bioavailability.