vegan (4 people)
1 cup of coral lentils
1 table spoon oil
Soak coral lentils two hours then drain them.
Cut vegetables in small pieces.
Warm oil in a pan and let garlic tan little, then add vegetables and let them set a little.
Cover vegetables with hot water and add coriander, turmeric, black pepper, cloves, laurel and cinnamon and 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.