Turkish lentil soup with pesto from cashew nuts and wild garlic

Ingredients

• 400 g Red lentils
• 2 Potatoes
• 2 Carrots
• 3 Cloves of garlic
• 2 tablespoons Red paprika paste (hot)
• 80 g Oil (Amanprana Red palm oil)
• 1.5 tablespoons Herbs (Amanprana ORAC Botanico-mix, spicy)
• 1 tablespoon Olive oil (Amanprana Verde Salud)
• 1 bunch Wild garlic
• 200 g Cashew nuts
• A pinch Fleur de sel (Khoisan fleur de sel)
• A pinch Black pepper
• A pinch Chilli powder
• 1.8 l Water