Pre-heat the oven to 180°C. Then peel the carrots and dice. Place the carrot slices onto a baking sheet with a little olive oil, salt, pepper and mixed herbs.
Peel three cloves of garlic and add to the baking sheet. Now place the baking sheet in the oven and cook for around twenty five minutes, until nice and tender.
In the meantime, start to prepare the lentils. Place them in a pan of boiling water and boil for around ten minutes, then simmer for a further ten minutes, until tender.
Together with a little olive oil, place the mustard seeds in a pan, along with the turmeric, cumin and mustard seed, and fry. Place the cooked carrot and garlic in a blender together with the lentils and fried herbs, add the coconut milk and water and blend into a smooth and creamy mixture.
Next, decant the soup into a pan and heat. Thinly slice the mushrooms and place these, together with the beans, in the pan.
Then add two crushed cloves of garlic, some dried herbs and a little olive oil and fry for around 3-4 minutes. Pour the soup into bowls and garnish with the mushrooms and beans.