INGREDIENTS
2 tbsp
extra virgin olive oil
2
yellow onions, chopped
3 oz
tomato paste
1 tsp
paprika
4
roma tomatoes, peeled and grated
6 cloves
garlic, sliced thinly
1 lb
dry green lentils (use small lentils)
8 cups
water
1 tbsp
dried mint
1 tsp
kosher salt