Lentil veggie soup
Bring water to a boil, then add brown lentils. Cook for about 10 minutes, then strain them.
Heat olive oil over low/medium heat. Saute chopped celery leaves & stalk, chopped parsley and chopped light green peppers. Season with salt, garam masala, bay leaves and cumin.
About 10 minutes later, stir in lentils, little bit of minced garlic and tomato puree. Next, add diced peeled tomatoes, chopped zucchinis, chopped pumpkin and water.
Bring to a boil and cook for about 40 minutes. Add water if necessary. Add little bit of tinned coconut milk and fresh orange juice. Blend until smooth.
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