Rinse the lentils thoroughly and drain well.

Chop the vegetables and add them to a pot with the lentils. Add the water, salt, black pepper, and paprika. Bring to a boil, then simmer until everything is very soft.

Blend the mixture using an immersion blender or transfer to a regular blender and blend until smooth. Add the ghee or butter, return the soup to the pot, and bring it to a quick boil. Serve hot.

You can also toast vermicelli pasta, add it to the lentil soup, and let it cook until tender.