- Heat oil, garlic and spices, then add the red lentils and let them toast a bit without burning them, then add the vegetable soup and cook for 30 min, keeping the lid on until the lentils will not be undone by forming a paste.
Add a tablespoon of shoyu and serve hot.
- Accompanied by vegetables and cereals this dish becomes a great lunch or a nice dinner; breakfast is perfect with millet, rice, or with slices of toasted rye bread.
- VEGETABLE SOUP:
- 1 onion
- 1/2 leek
- 2 carrots
- 1 piece of sliced pumpkin
- Some leaves of chard
- 1 stalk of celery
- A few stalks of parsley
- 1 bay leaf
- 1/4 teaspoon turmeric or 1 bit of curry
- Sea Salt
Cut the vegetables into large pieces and place in a pot with 2 quarts of salted water. Bring to a boil and cook for at least 30-40 minutes until the vegetables are tender. The ready broth (separate from vegetables) is kept in the refrigerator for 3 days and you can use as a base for cooking cereals (to pull a risotto, for example), to warm a cereal or cooked vegetables above, alone or in cup for warmth without added weight.