Red lentil soup

Name: Red lentil soup
Total time: 4 min
Yield: 40
Ingredients: 250 gram dried red lentils; 4 tablespoon extra virgin olive oil; 1 Red onion; 2 root; 0.5 chili pepper; 2 clove garlic; 2 teaspoon tomato paste; 1 teaspoon smoked paprika; 1.5 liter vegetable stock; 1 teaspoon lemon juice

Ingredients

250 gram dried red lentils
4 tablespoon extra virgin olive oil
1 Red onion
2 root
0.5 chili pepper

2 clove garlic
2 teaspoon tomato paste
1 teaspoon smoked paprika
1.5 liter vegetable stock
1 teaspoon lemon juice

Directions

Cut the onion and carrot into cubes and finely chop the chilli pepper without seeds. Squeeze out the garlic. Put the red onion with carrot and chili pepper in a pan with olive oil. Put fruit on low heat for five minutes.
Add the garlic and paprika to the onion and carrot. Bake for 1 minute and add the tomato paste.
Put the lentils in the pan and pour the vegetable stock. Put the lid on the pan and cook over low heat until the lentils are soft. This takes about 30 minutes.
Remove the lid from the pan and add the lemon juice. Remove the pan from the heat and puree the soup with a hand blender to an even mass.
Season with salt and pepper. Finish with fresh fresh mint and extra virgin olive oil.