Weigh the red lenses and arrange them for use. Sort out the dark lenses.
Peel and finely dice the shallot, garlic and carrot.
Cut everything into fine cubes.
Heat the oil in a pan and saute the shallots, garlic and carrot, stirring regularly.
Add the lentils and cook, stirring, for 1 minute. Pour in the vegetable stock and season with pepper, coriander and cumin.
Lightly soak the lentils for 15-20 minutes until soft, stirring occasionally. Blitz everything with the hand blender and season the soup with salt and spices.
Trim off the toast crusts and cut the rest into 1cm cubes.
Melt the butter in a non-stick pan and fry the bread until golden brown all over. Serve the soup sprinkled with croutons and drizzled with chilli oil.