Saute onion and garlic in oil, splash with soy sauce and reserve. Wash lentils thoroughly, then place in a large pot and add water, bouillon cube, and carrots. Bring to a boil and cook until water is absorbed and lentils are soft, 45 minutes to an hour, adding more water as necessary to moisten. When lentils are cooked, remove from heat and add onions and garlic, mushrooms, curry, cumin, and basil. Stir to combine. Just before serving, stir in the juice of two limes.
Pressure cooker method: Pressure cook for 10 minutes and let pressure drop of its own accord. Add onions and garlic, mushrooms and spices. Just before serving, stir in the juice of two limes.