Soak the lentils in water for 2 hours.
Peel the shallots, thinly slice and brown them in a saucepan with a little oil, the peeled, crushed ginger and turmeric. Add a drop of water and brown on a low flame for 4-5 minutes. In the meantime, peel and slice the carrots.
Add the carrots and drained lentils to the braised shallots. Cover with stock and cook on a medium-low flame for 20 minutes.
In the meantime cook the quinoa in 480 ml salted water for 15-20 minutes. Drain when ready and flavour with a little oil and salt.
Sauté the finely chopped kale leaves on a high flame with a drizzle of oil, lemon juice and a pinch of salt, for approximately 5 minutes.
Use a hand blender to blend the carrots and lentils; add the coconut milk, orange juice and salt to taste.
Divide the cream into 4 soup bowls and distribute one spoon of yoghurt and another of quinoa, the kale and ground almonds.