Soak the split lentils overnight (or at least 8 hours).
Dice the onion and mince the garlic. Cut the eggplant into small cubes.
To a large pan or saucepan on high heat, add the onion and garlic. Fry for 1-2 minutes.
Add the tomato paste and paprika powder and fry for another 1-2 minutes. Add water if necessary to prevent burning.
Add the eggplant and fry 1-2 minutes more, then deglaze with a little bit of water.
Add the drained soaked lentils, canned tomatoes and vegetable broth. Reduce the heat and simmer for 15 minutes.
Add frozen/dried herbs and season with salt and pepper.
Serve immediately or store in the fridge for 4-5 days.