- 1 (19 ounce) can lentil soup
- 1 tablespoon lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
- Bring lentil soup and lemon juice to a simmer In a saucepan.
- Heat oil, paprika and cayenne In a small skillet over low heat until fragrant, about 1 minute. Ladle into bowls and immediately drizzle the spiced oil on top.