Dahl of Red Lentils - Chinese Dietetics

  1. 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.
  2. 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.
    - 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.