First wash off the red lentils. Then boil the lentils, onions and garlic with the tomato paste and paprika pulp for about 30 minutes in about 1.5 - 2 liters of water, you can then refill a little more. Then puree everything and season with salt, pepper, caraway seeds, paprika powder and the juice of half a lemon.
Melt a piece of butter in a small pan and toast some paprika powder with it. Pour the liquid butter and paprika mixture over the soup in the plates.