Red Lentil Pepper Soup

Rinse the cooled lentils and drain. Sauté onion in butter (1) until translucent, add paradeis pulp and paprika paste, sauté for 1 minute. Add carrots, potatoes and lentils as well as thyme and mint, extinguish with a little soup and make 45 minutes on medium heat, stirring occasionally.

Press the soup through a sieve and return to the saucepan. Extend with soup if necessary, season strongly with salt and freshly ground pepper.

Brown butter (2), fold in paprika powder.

Serve soup with a good dab of paprika butter, garnish with mint leaves and thin slices of lemon, if desired.

According to: Essen&Trinken, 1/94 **

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