Add water into a large pan and add dried lentils. Boil rapidly for 10 minutes then turn down to a simmer.

Peel and dice the onion. Fry until translucent in olive oil. Add garlic, paprika and chilli powder and fry for 2 minutes further.

Peel and dice the carrots, sweet potato and parsnips. Add to the saucepan of water and add stock cubes.

Simmer until vegetables are tender and the lentils are broken down. Add salt and pepper.