- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 1/2 red onion (in chunks (you can use white onions))
- 1 medium leek (white and light green part only, chopped)
- 1/2 teaspoon ground cumin
- 1 teaspoon dried thyme (or 2 twigs fresh)
- 2 garlic cloves (smashed or chopped)
- 1 medium tomato or 10/12 cherry tomatoes
- 1 Tablespoon tomato extract
- 3 medium carrots (peeled and cut into rounds)
- 1 cup red (turkish lentils, dried and rinsed in cold water)
- 4 cups cold water
- 1 bay leaf
- Salt and freshly ground black pepper
- 1/2 cup coconut milk (sometimes I use almond milk)
- Fresh lime (in wedges, to serve)
- Fresh parsley (chopped, to serve)
- In a medium saucepan with high borders, melt butter with olive oil.
- Add onion, leek, cumin and thyme. Cook for a few minutes on medium heat until they start to soften.
- Add garlic, fresh tomato and tomato extract. Cook stirring for a few minutes, until the tomato starts to soften.
- Add carrots, lentils, water, bay leaf and some salt and pepper. Be careful with the salt at this point as the soup will reduce while cooking.
- Lower the heat a bit, and simmer for about 20 minutes, until the lentils and carrots and very soft.
- With an immersion blender mix until completely smooth and creamy. You can use the blender if it allows for boiling liquids without problem.
- Serve immediately with some coconut milk, parsley and lime wedges to be squeezed on top just before eating.