Lentil soup with quinoa

Ingredients:

• 1 onion, cut into large pieces
• 3 carrots, cut into large pieces
• 4 tablespoons unsalted butter
• 1.5 tsp dried mint
• 3/4 tsp cumin seeds
• 3 plum tomatoes
• 1 and 1/4 cups dry brown lentils
• 0.5 cup quinoa
• 1 clove of garlic
• 1/4 tsp red pepper flakes
• 0.5 cup labneh (or full-fat Greek yogurt)

Preparation:

1. Finely chop the onion and carrot in a food processor. Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the onion-carrot mixture, 1 teaspoon of dried mint, and cumin. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
2. Meanwhile, chop the tomatoes. Add them to the pan and cook, stirring, until softened, about 2 minutes. Add 7 cups of water, the lentils, quinoa, 1 teaspoon of salt, and some freshly ground black pepper. Cover and bring to a boil, then remove the lid and reduce the heat to a simmer. Cook until the lentils are very tender, about 25 minutes (add 1-2 tablespoons of water if necessary). Season with salt and pepper to taste.
3. A few minutes before the soup is ready, finely chop the garlic. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it begins to darken, 1-2 minutes. Stir in the red pepper flakes and the remaining 1/2 teaspoon dried mint; remove from heat.
4. Ladle the soup into bowls. Dilute the labneh with 1-2 tablespoons of water and add a spoonful to each bowl. Drizzle the soup with garlic oil.