1
: Heat oil in large saucepan over medium-high heat. Cook onions and garlic about 2 minutes or until softened.
2
: Stir in cumin and cayenne; cook, stirring, for 1 minute. Stir in flour until combined. Stir in broth, lentils and tomato paste.
3
: Cover and bring to boil, stirring occasionally. Reduce heat; simmer 25 to 30 minutes or until lentils are tender.
4
: Gradually stir in evaporated milk, salt and pepper. Gently heat over medium-low until just heated through, taking care not to boil.
5
: Garnish with cilantro, if desired.