Instructions

• Heat half the olive oil in a large pot over a medium heat, sauté the onion and garlic for 3 minutes. Add the ​​carrot, potato and bell pepper and continue to cook.
• Place the lentils in a colander and rinse under cold running water. Drain well. Add the lentils and vegetable broth to the pot and bring to a boil.
• Reduce the heat to low and simmer gently for 25 minutes. Season using 2 teaspoons of paprika and salt and pepper to taste.
• Meanwhile, in a small pan, heat the remaining olive oil with the rest of the paprika over a very low heat for 3 minutes until all the flavors are well absorbed. Take care not to burn.
• Add the lemon juice to the soup and puree the soup using a hand blender. To serve, ladle the soup into 4 bowls and drizzle over the warm paprika oil.