• 2 onions
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 cinnamon stick
• 1 small dried red chili pepper
• 300 g red lentils
• 1½ tablespoons tomato paste
• 1½ teaspoons ground cumin
• 2 tablespoons sherry vinegar
• ½ bunch fresh chives
• 1½ teaspoons mustard
• 1½ teaspoons sweet paprika
• 1,200 ml vegetable broth
• 300 ml milk
• Salt
• Black pepper

1. Finely chop the onions and garlic.
2. Heat the olive oil in a large saucepan.
3. Add the onions and garlic, then sauté over medium-high heat for about 6 minutes, stirring occasionally, until softened and lightly golden.
4. Add the cinnamon stick and dried red chili, and cook briefly until fragrant.
5. Stir in the red lentils and tomato paste, cooking for another minute.
6. Season with the ground cumin and sweet paprika. Pour in the vegetable broth, bring to a boil, then cover and simmer for 15–20 minutes, or until the lentils are tender.
7. Remove 4 tablespoons of the cooked lentils and set them aside.
8. Discard the cinnamon stick, then blend the soup until smooth.
9. Stir in the Herbalife Nutrition Personalized Protein Powder (PPP/F3), then add the milk.
10. Cook for another 3–4 minutes. Season with salt and black pepper to taste.
11. Mix the reserved lentils with the sherry vinegar and mustard.
12. Season the lentil mixture with salt and black pepper to taste.
13. Finely chop the fresh chives.
14. Serve the soup topped with the chopped chives and the seasoned lentil mixture.

Calories: 214 kcal; Fiber: 2 g; Total Fat: 5 g; Carbohydrates: 25 g; Sugars: 6 g