Bart's Recipes
Start with preparing the vegetables. Peel the onion and chop it into small pieces. Clean the large carrot and cut it into even chunks. Rinse the measured dry red lentils in a sieve under the tap and let them drain briefly.
Heat a little oil in a soup pot over medium heat. Sauté the chopped onion and carrot chunks until the onion is translucent. Stir in the turmeric and cumin seeds and briefly cook the spices. Add the red lentils and deglaze with the water. Bring the soup to a boil, reduce the heat immediately and let it simmer gently for fifteen to twenty minutes until the lentils and carrot are cooked and soft.
Remove the pot from the heat once the ingredients are cooked through. Place the immersion blender in the pot and purée everything until smooth without any lumps. Pour the full-fat coconut milk into the pot and stir it in thoroughly to make the soup smooth and creamy. Warm it through briefly if needed and season with Celtic sea salt and black pepper.
Divide the hot soup immediately with a soup ladle into bowls. Serve the dish at once.
