Paprika Lentil Soup

Soak the lentils for one night in a baking bowl with enough water. Clean the peppers and cut them into small cubes. Remove the skin from the onion and garlic and finely dice them. Rinse and select the arugula and chop it not too small. Rinse the lentils in a sieve with cold water and drain. Heat 2 tablespoons of oil in a saucepan and sauté the onion, garlic and about 2/3 of the diced peppers. Add the paradeis pulp and sauté briefly. Deglaze with balsamic vinegar and add the lentils. Pour in the wine, vegetable soup and tomato juice. Add the chili and the bay leaf seasoning, let it boil and then simmer with the lid on at a low temperature. After 15 minutes, add the rosemary, oregano and the remaining peppers and cook for another 10 minutes. Mix the crème fraîche with the orange juice in a saucepan. Stir the chopped arugula into the soup and season strongly with salt and freshly ground pepper. Fill the soup into the plates, put a little bit of the crème fraîche-orange juice mixture in the middle of each and sprinkle some more rocket leaves on top.

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