Hearty Lentils

Sort and rinse lentils. Place lentils in a medium pot of 6 cups of water and 2 teaspoons salt, cook over medium heat. Cook until lentils begin to split open, around 25 minutes. Remove from heat.

Meanwhile, soak the bread in milk. Remove the bread and squeeze out the milk. Discard excess milk and mash the bread in your hands to remove lumps. Then in a skillet, add the vegetable oil; add onions over medium heat. Once the onions are translucent, mix in the paprika and the mashed bread. Add the onion bread mixture to the lentils and stir until well incorporated.

Measure out 1-½ cups of the lentil mixture. In a blender, puree lentils until it has a creamy texture, like mashed potatoes. Then combine blended mixture back into the pot. Serve lentils immediately.