Red Lentil Soup

Peel the potato and cut into small cubes. Peel and finely dice the onion. Rinse the lentils and drain.

Heat the oil in a pot and sauté the onion cubes over medium heat. Fry the potato cubes briefly, add the lentils. Stir in the sweet paprika and sauté briefly.

Pour in the vegetable soup and slowly bring to a boil. Season with salt, pepper, red hot paprika and cumin. Cover and simmer soup over medium heat for 10 minutes, stirring occasionally.

Set soup aside. Remove one-third of the lentil-potato mixture and set aside briefly. Puree the remaining soup, season with the lemon juice and salt. Stir in the yogurt.

Add the lentil and potato mixture back into the soup, stir and heat through, but do not allow to boil. Season the cream soup with salt and pepper and arrange on plates.

Sprinkle with chive rolls and serve.

Preparation Tip:

Do not overcook the lentil soup so that the lentils do not break down.

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