Ingredients:

• 1 large onion
• 3 tablespoons extra virgin olive oil
• 3 cloves of garlic
• 8 large carrots
• 1 can coconut milk
• 2 cups vegetable stock
• ¾ cup lentils
• Salt & Pepper, to taste
• 2 tablespoons chili powder (Optional)
• Cilantro, nuts, etc to garnish (Optional)

Instructions:

1. Dice onions, chop carrots into small pieces, mince garlic.
2. Heat extra virgin olive oil in a large saucepan on the stove, saute onions. When they become transparent, add garlic and carrots.
3. Saute until carrots are soft. I covered the saucepan with the lid to capture the steam. Be sure to stir constantly and not to let it burn.
4. In a medium sized pot, bring to the boil the vegetable stock and coconut milk. Add lentils. Cook for about 5 minutes, then add the onions, garlic, and carrots to pot. Mix and let sit for a few more minutes.
5. Let the mixture cool, then pour it into your food processor or blender and process/blend until smooth. I had to do this in two batches because my food processor was not big enough.
6. Add salt, pepper, and chili powder to taste.
7. Garnish, if desired. And serve!