In a large cast iron pot heat up 2 tbsp of water (or olive oil) and cook the onion with a pinch of sea salt until translucent, about 5 minutes. Add the carrot and cook an additional 5 minutes. Stir in the garlic.
Add the tomato paste, paprika, cumin, bay leaf and thyme. Add the lentils and pour in the water. Add the diced potatoes and bring to a gentle simmer.
Meanwhile add the chopped roasted peppers and the red wine vinegar. (or you can puree until smooth in a food processor then add it to the soup).Stir to combine, cover with a lid and allow the soup to simmer gently for about 20 minutes, until the lentils and potatoes are cooked through and the broth has reduced to a thick soup consistency. (If using green lentils they will need about 45 minutes to soften).Add the frozen green peas (and vegan sausage if using), simmer a few more minutes until heated through. Adjust seasoning to your taste with sea salt and serve hot garnished with fresh herbs and a few toasted pumpkin seeds.
Add spinach, kale or escarole in the last minute of cooking for a nice nutritional boost.