Thick Lentil and Sun-Dried Tomato Soup

Ingredients:
• 1 liter of broth
• 1 onion
• 100 g sun-dried tomatoes with pumpkin seeds in herb oil OLE!
• 200 g lentils
• 3 cloves of garlic
• 1 tablespoon of butter
• 1 can of diced tomatoes
• Salt, pepper
• Spices: ½ teaspoon of sweet paprika, smoked paprika, oregano
• 30% or 36% cream
• Fresh parsley for garnish

Chop the onion into small cubes and sauté in butter. Add sliced garlic, chopped sun-dried tomatoes, and spices. Fry together.
Add rinsed lentils and pour in the broth. Bring to a boil. Cover and cook for about 20 minutes, stirring occasionally until the lentils soften. Add more broth and cook for another 15 minutes, stirring to prevent the lentils from sticking to the bottom. Season with salt and pepper, and garnish with parsley. Serve warm.