Take 9 tablespoons of red lentils in a strainer and wash thoroughly with lukewarm water. Set it aside to drain the water. Peel 1 large garlic clove and cut it in half. In a medium or small deep pan, fry red lentils, 1 tablespoon of butter, and 1 tablespoon of vegetable oil.

Add 1 tablespoon of all-purpose flour and garlic to them and continue frying. Finally, add a little less than 1/2 teaspoon of turmeric and fry briefly. After finishing the frying process, add 1/2 cup of broth to the ingredients. Then, add enough water to cover the ingredients. Add salt and pepper at this stage and let the soup boil.

When the lentils turn from red to orange and are fully cooked, mix the soup with a hand blender until it has a smooth consistency. Boil the soup for another 3-5 minutes, mix for the last time and turn off the stove.

In a small saucepan, add 1 tablespoon of butter to each bowl of soup. So add 4 tablespoons of butter for the soup for 4 people. Add about 1 tablespoon of paprika to it and fry briefly, being careful not to burn the paprika in the butter. Share the soup in bowls. Share the paprika butter sauce on the bowls as toppings and serve without mixing.