vegan,cheap eats,empty cupboard,lunch
Fry garlic, onion, and carrot with a little salt and pepper until the onions are soft. Add paprika if using 30 seconds before adding stock.
Add stock and hot water to vegetables.
Add washed and soaked lentils and salt and pepper if required.
Summer and stir occasionally until the lentils are soft.
Once cooked, blend until solid carrot and onion chunks are no longer visible.
Add chilli flakes if using.
Garnish with parsley if desired.