Boil the lentils in water until almost tender (approximately 15 minutes). In a pot, briefly fry finely chopped onion, grated garlic and coarsely grated carrots in oil.
Add the chopped tomato, cooked lentils, pour in the stock and cook for a further 15 minutes. After this time, season the soup with a pinch of pepper, salt to taste and finally add chopped green parsley.