1 tablespoon olive oil

1 onion - finely chopped

1 carrot - peeled and grated

1 teaspoon paprika powder

½ teaspoon chili powder

2 large handfuls of red lentils

1 tablespoon tomato paste

1 vegetable stock cube or 1 tablespoon vegetable bouillon

Sea salt

Freshly ground black pepper

Heat the oil in a medium-sized saucepan, then add the onion and grated carrot and fry gently until softened

Add the paprika and chili powder, mix, then add the lentils, tomato paste and stock cube. Cover with water to 4cm above the lentils, then bring to the boil, reduce the hest and simmer with the lid on until the lentils have broken down completely. This usually takes around 20 minutes

Season to taste, then serve with bread or croutons