Roasted Tomatillo and Red Lentil Soup

1 dozen medium tomatillos rinsed well
3 tbsp olive oil
1 cup chopped shallots
1 cup chopped Vidalia Onion
1 1/2 tsp ground cumin
1 tsp smoked paprika
1 tsp red pepper flakes
3 cloves minced garlic
4 cups water
3 cups dried red lentils
16 ounce vegetable stock
1 small handful chopped cilantro
1 tsp kosher salt
3/4 tsp white pepper

Roast tomatillos until slightly charred and softened on an outdoor grill on medium heat or in a 350 degree oven.   In a large soup pot on low-medium heat sauté shallots and vidalia in the olive oil for 1 minute.  Add garlic and sauté another 30 seconds.  Add cumin, paprika, and red pepper flakes and stir to incorporate.  Add tomatillos, lentils, veg stock and water salt and pepper and simmer for 45-50 minutes.  Remove from heat and using an immersion blender blend until thin but leave some texture.  Check for seasoning, serve immediately garnished with a jalapeño with toasted cornbread.

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