Mix the first 5 ingredients in a bowl with 1/4 cup of water to make a paste.

Heat the oil in a large saucepan and saute the shallots over medium heat for 1 minute.

Add the spice mixture and cook an additional 1-2 minutes.

Add the tomato paste mixture and cook an additional 1-2 minutes or until the liquid is almost evaporated.

Add the lentils and 5 cups of water. Bring to a boil and reduce to a simmer. Partially cover the pot and cook for 25 minutes.

Add the vegetables, salt and cilantro and cook for an additional 15 minutes or until vegetables and lentils are tender.

Serve.

*Allow to cool and place in appropriate tupperware or ziploc bag, label and freeze up to 4 months. When ready, defrost in a pot over low-medium heat or in the fridge for 24-48 hours.