Summary

Ingredients

• 1 potato (s), floury
• 0.5 ½ onion (s)
• 100 g lentils, red
• 2 teaspoons oil
• 2 teaspoons paprika powder, noble sweet
• 400 ml vegetable stock
• salt and pepper
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ paprika powder, hot pink
• 1 tablespoon lemon juice
• 75 g yourt (1.5%)
• 1 tablespoon chives, rolls

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Instructions

1. Peel the potato and cut into small cubes. Peel the onion and chop finely. Rinse and drain the lentils. Heat the oil in a saucepan and sauté the onion cubes over a medium heat. Stir in the sweet paprika and sauté briefly. Pour in the vegetable stock and slowly bring to the boil. Season with salt, pepper, hot paprika and cumin. Cover the soup and cook over medium heat for 10 minutes, stirring occasionally. Set the soup aside.
2. Take out a third of the lentil and potato mixture and set aside for a moment. Puree the rest of the soup, season with the lemon juice and salt. Stir in the yogurt. Put the lentil and potato mixture back into the soup, stir and heat, but don`t let it boil anymore. Season the cream soup with salt and pepper and arrange on plates. Sprinkle with chives and serve.