Red Lentil Soup with paprika Butter Topping

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 272 kcal


  • 100 g Lentils red
  • 1 some Leek, about 40 gr.
  • 1 small Onion
  • 1 stem Celery, about
  • 2 small Carrots, about 50 gr.
  • 2 small Parsely
  • 2 tbsp Butter
  • 600 ml Vegetable broth
  • 125 ml Milk
  • 125 ml Cream
  • Black pepper from the mill
  • 0,5 tsp Sweet paprika
  • 3 pinch Espelette pepper


  • Put the lentils in a sieve, rinse briefly in cold water and sort.
  • Clean the root vegetables and cut everything into small cubes. Peel the onion and cut into small cubes. Rinse the parsley, shake dry and cut the frizzy leaves into small pieces.
  • Heat 1 1/2 tbsp butter in a saucepan and briefly sweat the onion until translucent, add the root vegetables and sweat everything again briefly. Now deglaze with the vegetable stock, add the lentils and cook everything until soft on a low heat.
  • In the meantime, melt the remaining butter in a pan and mix it with papika and Espelette pepper (to taste).
  • Now finely puree the soup, add the milk and season with a little pepper and bring to the boil again briefly. Now add a dash of cream.
  • Put the finished soup in a soup cup, garnish with the paprika butter and some parsley ..... enjoy your meal .....


Serving: 100gCalories: 272kcalCarbohydrates: 22gProtein: 10.1gFat: 15.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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