In a large pot, heat olive oil and add onion, carrot, flour, salt and pepper.

Sauté for about 3-4 minutes stirring occasionally.

Add washed lentils, hot water, and milk.

Half cover the pot and turn heat to medium-low.

Simmer until lentils are soft, for about 15-20 minutes.

Remove from the heat and puree the soup with a hand blender until smooth.

Melt the butter in a small pan, add red pepper, and dry mint.

Pour the sauce on top of the soup, garnish with fresh mint and serve.

Bon Appetit!