Sauté the aromatics

• Heat the olive oil in a saucepan over medium heat.
• Add the onion and carrots and cook until softened.
• Stir in the garlic, cumin and paprika and cook until fragrant.

Add tomatoes and lentils

• Add the diced tomatoes and cook briefly so they release their juices.
• Add the rinsed lentils and stir to coat.
• Pour in the vegetable stock and season with salt and pepper.

Simmer the lentils

• Bring to a boil, then lower the heat and cover.
• Simmer until the lentils and carrots are tender, stirring occasionally and adding a splash of water if needed.

Adjust and serve

• Taste and adjust the seasoning.
• Serve hot, on its own or with bread.