vegan (4 people)
1 cup of coral lentils
1 table spoon oil
Soak the coral lentils two hours then drain them. Cut vegetables in small pieces. Warm the oil in a pan and let the garlic tan little, then add vegetables and let them set a little. Cover the vegetables with hot water and add coriander, turmeric, black pepper, cloves, laurel and cinnamon and the coral lentils. Cook over a low heat about ten minutes, and add sea salt, garam masala and fresh herbs.
Serve with some organic whole bread or freshly prepared bread for a well-balanced meal.
On the picture, the soup was prepared with leeks and one tomato.