Boil the lentils

• Drain the soaked lentils and place them in a pot with fresh water (do not use the soaking water).
• Add the chicken bouillon and bring to a boil.
• Lower the heat to medium and simmer.

Add the vegetables

• Chop the baby carrots, onion and jalapeño.
• Add them to the pot with a little more water.

Add the tomato

• Stir in the tomato paste and mix until fully blended.

Season and simmer

• Add salt and seasoning to your liking.
• Cook on medium-high, adding splashes of water to thin the soup back out if you prefer it thinner.

Rest and serve

• Take the pot off the heat and let it cool down before serving.