In a soup pot or large saucepan, warm 1 Tbsp. olive oil over medium heat. Cook onion and carrot, stirring often, until softened, about 7 minutes. Add the minced garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer. Stir in bouillon cube, 4 cups of water, lentils, salt and pepper to taste. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are soft, about 30 minutes.