In a large saucepan, bring 4 cups water and lentils to a boil. Reduce heat, cover and simmer until water is absorbed and lentils are soft.

Add diced carrots, tomatoes and bay leaf.

In a blender, combine the 3 carrots, cilantro, rosemary and ginger. Add water and blend until smooth. Add to soup. Stir and heat until hot.