Heat oil in a pot. Fry the onions and garlic. Add turmeric, allspice and cinnamon and fry for 1 minute. Add the small sliced vegetables (except fried paprika) and sauté.Add lentils and pour in vegetable stock.
Bring to a boil and simmer gently over medium heat for 25 minutes. Or until the potato and the lentils are cooked.Possibly. Add more vegetable stock.
Heat some oil in a pan and fry the peppers in it. I’ve already found fried paprika in almost all well-stocked supermarkets. Also known as Pimientos de Patron. They are usually mild, but it can also be that from below to sneak underneath.
If necessary, season the soup with salt and pepper. Fill in small bowls and serve with parsley and sautéed paprika.