For 4 people

50 gr of butter
2 carrots
2 leek whites
1 onion
1 clove of garlic
thyme
1 tsp hot paprika
200 gr of green lentils from Puy
1 can of 400 gr of tomato flesh
1 liter of chicken broth

Peel and wash the vegetables, cut them as well as the onion and the garlic in very small pieces.
In a large saucepan, melt the butter, add the vegetables, onion and garlic and a pinch of salt. Sauté over low heat for 15 minutes, stirring regularly.
Add the thyme and paprika, mix and pour in the tomatoes, lentils and broth. Check the seasoning and add salt if necessary, and cook covered over low heat for 30 minutes.
Serve with slices of buttered toast.

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