1. Prepare your vegetables - Chop garlic, onion, carrot and tomato in big chunks.
2. In a heavy bottomed pot or dutch oven, melt butter. Add garlic, onion and carrots and allow them to soften.
3. Add lentils, turmeric, paprika, cumin, salt and pepper. Mix everything together in the pot. Continue to stir for 4-5 minutes or until fragrant.
4. Pour in hot water, and mix the contents of the pot again. Bring the water up to a boil. Reduce heat to medium-low and cover. Simmer for 15-20 minutes or until the lentils are tender.
5. Once the lentils are cooked, use a blender to puree the soup. If you prefer your soup with more of a texture, feel free not to puree it too much.
Optional garnishes: fresh cilantro, coconut milk, crushed red pepper, lemon juice, and extra virgin olive oil. Enjoy
