Coral lentil soup with paprika butter

Ingredients

• 250 g of coral lentils
• 1 potato
• 1 carrot
• 1 onion
• 2 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon(s) ground cumin
• 1 tablespoon(s) of salt
• 1 l vegetable stock

• lemon juice

• paprika butter

• 50 g of vegetable butter
• 1 tablespoon(s) paprika
• 1 tablespoon(s) dried mint

• salt and pepper

Preparation

1. Rinse the coral lentils, peel the vegetables and cut them into pieces. Peel and chop the onion and garlic cloves.

2. Heat the olive oil in a saucepan. Sauté the onion and garlic for a few minutes. Add the chopped vegetables, lentils, cumin, salt and stock. Cover and cook for 40 minutes over medium heat. Blend the soup.

3. Prepare the paprika butter. Melt the butter in a pan then add the paprika and mint. Mix.

4. Pour the butter into the soup (reserve some for serving) and stir for 3 minutes over medium heat. Adjust the seasoning. Serve the soup with a few drops of lemon juice and paprika butter.