Steps
- Melt 1 tablespoon of unsalted butter in a heavy pot over medium heat. Add 1 large roughly chopped carrot, 4 peeled garlic cloves, and 2 medium quartered shallots. Cook until softened.
- Stir in 2 cups of rinsed red lentils, 2 teaspoons of ground cumin, 2 teaspoons of paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cook for 4-5 minutes, until fragrant.
- Add 4 cups of boiling water and bring to a boil. Cover and simmer over medium-low heat for 15-20 minutes, until the lentils are tender.
- Blend with an immersion blender until smooth. Adjust the seasoning.