Cook lentils according to package instructions. I find it best to cook them a little extra, until they are very soft.
While the lentils are cooking, peel the carrots and remove the tops and tips, then chop into even sized pieces no bigger than ½ inch in any direction.
Add carrots to a small pot with frozen peas and ½ cup filtered water.
Bring to a boil, then lower heat and simmer for 15 minutes, until the carrots are soft.
Drain and rinse the cooked lentils and then add then to the cooked carrots and peas.
Blend to desired consistency with either a stick blender and in a high speed blender.
This recipe will fill an entire 32 ounce mason jar, you will want to use within 3-4 days, so I find it best to also freeze some, in small freezer safe containers.