Red Lentil Bisque

1 Cup Red Lentils (dried, rinsed, drained)
3 Cups Cold Water
1 Small Sweet Yellow Onion
2 Cloves Fresh Garlic
1 one-inch peice Fresh Ginger
1 Tablespoon Tomato Paste
1 Tablespoon Canola Oil
1 teaspoon ground Cumin
1 teaspoon Sea Salt (or more to taste)
1/2 teaspoon Black Pepper

Sort, rinse and drain 1 cup Red Lentils and set aside. Finely chop onion, garlic and ginger.  Combine water, lentils, onion, garlic, ginger and tomato paste in a medium sauce pan over medium-low heat.  Cook partially covered for 20 minutes or until lentils are cooked through, stirring occasionally.  Remove from heat and stir in salt, pepper, cumin and oil.  Taste for salt seasoning level.  Serve immediately.  Garnish with fresh Cilantro if desired.  Store unused portion in tightly sealed container in refrigerator.

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