How to make
Boil the lentils, with the carrot and garlic until soft in about 8 1/3 cups (2 liters) of water, then add salt. Add some savory sprigs, then cook the lentils well, and remove the savory.
Make a roux as follows: mix the chopped into thin crescents onion and flour, add the tomato paste, and then the paprika. Temper the roux with some of the lentil broth and add it to the dish.
