250 gr. Red lentils;
3-4 number potatoes;
1 stalk leek;
2 large garlic cloves;
1/2 cup tomato paste;
1 tsp spicy red pepper;
1 tsp pepper;
1/2 tsp cumin;
65 gr. butter;
3-4 tbsp olive oil;
salt to taste;
200 gr. Coconut cream;
2-3 tbsp lemon juice;
1/3 cup grated Parmesan cheese;
Chop the leeks, the carrots and the poratoes and smother them in olive oil with garlic.
When softer, add the black and red pepper and then the tomato puree.
Leave them to warm up well and pour about 1.2 liters of water. Leave to boil for 15 minutes.
Then add the lentils and leave it until boiling and finally add the cumin, the lemon juice, the butter and whip well.
Pour the chopped dill into the soup.
Pour everything in food processor and process until smooth. While it is hot, add the coconut cream and the Parmesan and mix everything well.
Bake some croutons and add before serving.