Red Lentil Soup
Peel and chop the onion and garlic. Peel the potatoes, rinse and cut into cubes. Heat 1 tablespoon of butter in a large pot. Saute the onion, garlic and potatoes. Pour in the broth and lentils. Cover and simmer for about 30 minutes. After 3-4 minutes, remove 1-2 tablespoons of lentils from the broth and set aside.
Puree the soup. Season with salt, pepper, sambal oelek and lemon juice. Add the lentils back into the soup.
Rinse and cut the leek into small pieces. Heat the remaining butter and saute the leek. Cut the trout into pieces. Pour the leek and trout into the soup and serve garnished with dill.