Ingredients

• 1 tablespoon butter
• 0.5 tablespoon extra olive oil
• 1 small onion
• 2 cloves garlic
• 1 smaller sweet potato
• 70 g red lentils
• 1 liter broth
• 1 teaspoon turmeric, 1 teaspoon paprika powder, a pinch of hot paprika
• 1 can diced tomatoes
• 2 cups spinach
• about 100 g salami, chorizo, or bacon

Preparation

1. In a wide pot with butter and olive oil, sauté diced onion until translucent.
2. Add minced garlic pressed through a garlic press and peeled and diced sweet potato. Stir occasionally and sauté for about 3 minutes.
3. Add dry lentils and pour in broth, then bring to a boil.
4. Add turmeric, sweet and hot paprika, and freshly ground pepper and salt to taste (if needed). Cook covered for about 10-15 minutes.
5. Add canned diced tomatoes and cook covered for about 10 minutes.
6. Add spinach and stir.
7. In a pan, sauté chopped salami or bacon, or optionally peeled and diced chorizo. Serve alongside the soup.