Wash and drain the red lentils. Finely chop the onion, the carrot and the potato.

A pot with a non-stick surface is recommended for this recipe.

Sautee the onion in butter (or olive oil), add the chicken broth and the remaining ingredients. bring to a boil. Reduce the heat and let simmer for 30 minutes.

In the old days, we would pass the soup through a wire mesh strainer. An electric hand blender can be used to achieve the same consistency in a few minutes.

Heat 1 tablespoon olive oil in a small pan, remove from heat and add the paprika. Pour on the soup immediately before serving.