Spanish Lentil Soup

1 cup dried lentils (green, brown or black), rinsed well
1 red bell pepper, diced
2 tbsp olive oil
1 small onion, diced
2 carrots, diced
5 cloves garlic, minced
5 cups vegetable broth
2 potatoes, diced
1 tsp Spanish smoked paprika
1/2 cup tomato sauce

Heat a large sauce pot over medium heat and add in 2 tbsp olive oil. Add in onion, red pepper and garlic to sauté. When onions are soft and translucent, add in smoked paprika and tomato sauce, and simmer for 2-3 minutes until sauce has thickened.

Add potatoes, carrots, and broth and bring to a boil. Reduce heat, cover and simmer for 40 minutes or more. Season with black pepper and Celtic salt to taste. Serve with crusty bread and enjoy!