Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

Cut the beef into medium-sized cubes, trimming off excess fat if necessary.

Peel and finely chop the onions and garlic.

Peel and dice the carrots and potatoes into bite-sized pieces.

Finely chop the tomatoes or use a grater to create a smoother texture.

Slice the fresh chili peppers lengthwise and remove the seeds for less heat, or leave them in for a spicier flavor.

In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. This step enhances the flavor of the meat and adds depth to the soup.

Once the beef is browned, remove it from the pot and set it aside.

In the same pot, add the chopped onions and garlic, stirring constantly until they become soft and translucent, about 5-7 minutes.

Add the diced carrots and cook for another 5 minutes to let the flavors meld together.

Return the beef to the pot and pour in 2.5 liters of water. Add the bay leaves and bring the mixture to a boil.

Lower the heat to a simmer and add the rinsed red lentils.

Stir in the tomato paste, chopped fresh tomatoes, turmeric, ground black pepper, and salt. Let the soup simmer gently for about 30-40 minutes, until the beef is tender and the lentils start to break down, thickening the soup.

Occasionally skim off any foam that rises to the top during simmering.

After 30-40 minutes of cooking, add the diced potatoes to the soup. Continue to simmer for another 15-20 minutes, until the potatoes are fully cooked.

Toss in the fresh chili peppers and allow them to infuse the soup with heat for the last 10-15 minutes of cooking.

Taste the soup and adjust the seasoning as needed. Add more salt or black pepper if required.

Remove the bay leaves.

Just before serving, stir in the chopped cilantro and parsley for a fresh, aromatic finish.