• ¼ cup of oil
• ⅔ small can of tomato paste
• 1½ cups of small red or large brown lentils
• 8 to 10 cups of water
• 2 medium potatoes
• 1 large or 2 small onions
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 2 teaspoons salt

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Directions:

• In a large pot, heat the oil and sauté the onions for 2 to 3 minutes.
• Peel and cube the potatoes; add them to the pot. Add the tomato paste, pepper, paprika.
• Add the water, starting with about 8 cups and add more later if it’s too thick.
• Cook for 20 minutes. Add lentils. (Add earlier if using large brown lentils.)
• Cook another 15 minutes until the potatoes are cooked through.
• Remove from heat and blend in a blender until the potatoes are well incorporated, but not perfectly smooth. Add water if mixture is too thick.

Serves 8