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Combine lentils, water, and pepper paste in a small saucepan. Simmer on medium heat, stirring often for 3-5 minutes, or until water is absorbed. Set aside.
Heat ½ tsp (2 mL) oil in a small non-stick saute pan. Add mushrooms and briefly saute for 2-3 minutes on high heat until softened. Set aside.
Return pan to heat and repeat with bell peppers. Return pan to heat, add carrots, and saute briefly for 1-2 minutes on medium heat until warm. Set aside.
To assemble bowls: Place 1 cup (250 mL) lentils in the center of each bowl. Arrange vegetables around the lentils in equal piles. Top with a soft-boiled egg.