Peel the carrots and onions and cut them into small cubes.

Heat the butter in a large pan and sauté the carrots, onions and red lentils.

Then deglaze with the stock and simmer for 10 minutes at low heat and covered.

Allow to cool a little and then puree everything in a blender. Season with salt, pepper and lemon juice and fold in the Greek yoghurt.

Decorate according to your taste. I took basil, seeds, dried rose petals and roasted garlic.