Highly recommend this brilliantly colored pureed red soup. Essentially it's a carrot and tomato soup made silky and more protein-rich by the inclusion of red lentils. I've listed the seasonings as they were shown by the author of the recipe, but the soup is actually a great blank canvas for whatever direction you might want to go. I added a little fenugreek for another layer of complexity. Fennel seed would also be attractive.
5 ounces of red lentils
1.25 lbs grated carrots
1 large can chopped tomatoes (I used fire-roasted)
4 ounces milk or any milk replacement
2 cups vegetable broth
1 tblsp olive oil
Red chile flakes (or not), coriander (about 1/2 tsp), salt to taste
Heat the spices in the bottom of a hot stock pan for a minute then add the remaining ingredients. Bring them to a boil then simmer for about 20 minutes. When the lentils break down, puree until smooth with a stick blender.