Lentil soup with hüttenkäse

Name: lentil soup with hüttenkäse
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion; 200 gram winter carrot; 200 gram parsnip; 2 teaspoon mild paprika; 0.5 tablespoons dried Italian herbs; 310 gram lentils (from canned); 750 ml vegetable stock (from tablet); 100 gram hüttenkäse; 2 tablespoons leaf parsley finely chopped

Ingredients

2 tablespoons olive oil
1 onion
200 gram winter carrot
200 gram parsnip
2 teaspoon mild paprika

0.5 tablespoons dried Italian herbs
310 gram lentils (from canned)
750 ml vegetable stock (from tablet)
100 gram hüttenkäse
2 tablespoons leaf parsley finely chopped

Directions

Cut the onion, winter carrot and parsnips into thin slices.
Heat the olive oil in a soup pan and fry the onion, carrot and parsnip on medium high heat for three minutes until softened.
Spoon the paprika, Italian herbs and lentils with moisture and heat for two minutes.
Pour in the stock and let the lentil soup gently simmer for ten minutes.
Season the soup with a little salt and some freshly ground pepper.
Serve in deep plates.
In the middle, create a dot hüttenkäse and sprinkle the parsley over it.