INGREDIENTS

1 1/2 cups  Tomato Paste  
4 qts. Cold Water  
1 1/2 each Yellow Onions , medium 
2 cups Fresh Cilantro Leaves , packed 
1 cup Fresh Flat-Leaf Parsley Leaves , packed 
2 cups  Water  
1 1/2 Tbsp. Kosher Salt  
1/2 Tbsp. Ground Cumin  
1/2 Tbsp. Ground Coriander  
1/2 tsp. Ground White Pepper  
3/4 tsp. Smoked Paprika  
1/2 tsp. Ground Ginger  
1/4 tsp. Ground Turmeric  
1/8 tsp.  Saffron Threads 
1 lb. Red Lentil  

DIRECTIONS

1.) In stockpot, combine tomato paste and cold water over medium-high heat. Whisk occasionally as the water comes to a boil, then reduce heat and simmer for 1 hour or reduced by one-quarter.

2.) While the broth is reducing, in a food processor, pulse onion until pureed. Add herbs (in parts if necessary for room), and pulse until liquefied, 5-10 minutes. Pour onion herb mixture into a sauté pan and add water with rest of spices. Bring to a boil and reduce to a simmer, continue cooking until reduced by half, about 20 minutes.

3.) Combine tomato broth, herb reduction and lentils. Bring to a boil and cook for 10-12 minutes until lentils are tender to the bite.