|150 g||red lentils|
|1||red bell pepper|
|70 g||butter (divided)|
|1 l||vegetable broth|
|5 tsp||ground paprika (divided)|
|20 g||parsley for garnish|
|lemon zest for garnish (optional)|
Peel onion, potato, carrot and garlic. Cut potato, carrot, bell pepper, and onion into bite-size pieces. Halve tomatoes and mince garlic and chili.
Melt some of the butter in a medium-sized pot over medium-high heat. Add onions and sauté until translucent. Add garlic, chili, tomatoes, bell pepper, carrot, potato, some of the ground paprika, and lentils. Cook for approx. 3 – 5 more min.
Add vegetable broth and let simmer for approx. 15 min., or until lentils are cooked through.
In a small pot, melt remaining butter over medium-low heat and add ground paprika. Stir to combine and set aside.
Blend soup until smooth with a hand blender. Add salt, pepper, and lemon juice to taste. Serve with fresh parsley, lemon zest, and a drizzle of the butter-paprika mixture. Enjoy!