Heat the oil in a large saucepan and add the onions. Cook for 5-6 minutes until soft. Add in the red pepper and carrots and cook for another couple of minutes.
Add in the lentil and stir to coat in the oil. Add in the stock and bring to the boil. Turn down the heat and simmer for 20 minutes.
Whilst the soup is simmering, make the pita crisps. Preheat the oven to 180c/350f
Slice the pita bread into thin strips and place in a heap on a baking tray. Drizzle over the oil and then sprinkle on the salt, pepper and paprika. Use your hands and mix everything up together, so all of the pita strips have a coating of oil.
Place in the oven and cook for 5 minutes until browned and crispy. Keep and eye on them whilst they’re cooking to make sure they don’t burn.
Once cooked, take out of the oven and leave on the tray to cool until the soup is ready.
After the soup has been cooking for 20 minutes, turn off the heat and carefully blend it using a hand blender. The soup should be thick, but you can add a little hot water if you want to thin it down a little.
Stir in the cheese, salt and pepper.
Divide between three bowls and sprinkle with cheese, pita crisps, black pepper and parsley.
If you want to prepare this soup ahead, cool it completely once made, then cover and refrigerate (will keep for 2-3 days) or freeze. Defrost and heat in a pan or the microwave until piping hot throughout.The pita crisps can be made the day before, then sealed in an air-tight container and left at room temperature..Nutritional Information is per serving.