Peel off the carrots and cut each one into few big pieces. Cut the onion and simmer it on olive oil in a big pot. When it becomes slightly gold add the coconut milk carrots. Then add about 0,5 l water, chilli flakes, pepper and salt. Squeeze ½ lime directly into the soup. Boil it on a low heat until the carrots become soft. In the meantime prepare the lentils.
Red lentils I had needed to be cooked for 30 minutes in a slightly salted water. Add the lentils to the soup and let it become cool. Blend the soup well. If it’s too thick just add some water. You can add some more pepper, salt and chilli. I usually add some extra lime juice to make it even more refreshing. Heat it up and serve in small bowls. You can sprinkle the soup with sesame seeds.