Lentil and Red Pepper Soup

A delicious soup made with a third of a cupful of red lentils, half a red pepper (diced), one julienned white onion, three finely diced brussels sprouts, one medium sized carrot, also diced, some turmeric and paprika, and vegetable stock.

Simmered under glass for forty-five minutes, before the vegetables were mashed. The turmeric and paprika  were added (half a teaspoonful and a pinch respectively) and stirred through the mix. After which the vegetable stock was added. Simmered again for twenty minutes,

Serve with white pepper.