Red Lentil Soup

Chop the onion, carrot and potato. Sauté in butter.

Add the rinsed lentils and broth; bring to a boil.

Simmer on low heat until vegetables are completely soft (about 25 minutes).

Blend until completely smooth; add salt and spices.

For the sauce: melt butter, add red pepper flakes and cook 30 seconds.

Ladle into bowls, drizzle with pepper butter. Serve with lemon wedges and toasted bread.