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Prepare your vegetables. Cut up a large carrot into chunks, remove garlic cloves from their peels and chop up the shallots into quarters.
In a heavy bottomed pot or dutch oven, melt butter. Add garlic, shallots and carrots and allow them to soften.
Add lentils, cumin, paprika, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.
Pour in water, and mix the contents of the pot again. Bring the water up to a boil spices, and mix together. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.
Once the lentils are cooked, use an immersion blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it down too much.