Sauté chopped onions in olive oil.
Add garlic cloves, cumin, paprika, and cayenne pepper and cook for one minute.
Add lentils, tomato paste, bay leaf, and broth.
Cover and bring to a boil, stirring occasionally.
Use a hand blender to blend the soup in the pot until smooth.
Stir in 1 can evaporated milk.
Simmer 5 minutes longer until hot.
When cooled, add to one large or several medium sized resealable freezer bags. Remove excess air, seal, and freeze.
Thaw. Reheat in the microwave or on the stovetop.