Red lentil cream soup

Ingredients for 2 servings:

• 1 potatoes, floury
• ½ onion(s)
• 100 g lentils, red
• 2 tsp oil
• 2 tsp sweet paprika powder
• 400 ml vegetable stock
• salt and pepper
• ½ tsp cumin
• ½ tsp paprika powder, hot
• 1 tbsp lemon juice
• 75 g yogurt (1.5%)
• 1 tbsp chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Turkish

Peel the potatoes and cut into small cubes. Peel and finely dice the onion. Rinse and drain the lentils. Heat the oil in a saucepan and sauté the diced onion over medium heat. Add the potatoes and lentils and fry briefly. Stir in the sweet paprika and sauté briefly. Pour in the vegetable stock and slowly bring to a boil. Season with salt, pepper, hot paprika, and cumin. Cover the soup and simmer over medium heat for 10 minutes, stirring occasionally. Remove one-third of the lentil and potato mixture and set aside briefly. Purée the remaining soup, season with lemon juice and salt. Stir in the yogurt. Return the lentil and potato mixture to the soup, stir, and heat through, but do not allow to boil again. Season the cream of soup with salt and pepper and plate up. Sprinkle with chives and serve.