In a saucepan, melt the butter and sauté the garlic, onion and ginger for 2 minutes.
Add the lentils and spices. Combine well.
Pour the stock into the saucepan and bring to a boil.
Cover and simmer for 15 minutes.
Dilute the tomato paste in the cream and pour into the soup.
Cook 5 minutes more without boiling.
Add the parsley and season to taste.
Serve with good country bread.
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