2 Garlic cloves
1 Red bell pepper
1 Yellow bell pepper
Half a green spicy pepper
2 Peeled eggplants
3 Peeled zucchini
4 Peeled carrots
2-3 Celery stalks
1 Cup orange lentils
2 Tbsp turmeric
1 Tbsp sweet paprika
A pinch of cumin
Soak the lentils in water for about an hour before cooking.
Cut the vegetables roughly, chop the onions and grind the garlic.
Heat a pot and towards the cooking process add a little bit of oil. Add the onions and cook it until it is golden brown. Add the green spicy pepper, garlic, the bell peppers and cover the pot for about 5 minutes.
Afterwards, add the carrots and cover the pot for additional 8 minutes. Stir every once in a while.
Afterwards add the zucchini and the eggplants and cover the pot.
In the meantime, in a separate bowl, add a glass of boiling water, and spices: a pinch of cumin, sweet paprika, turmeric, salt and pepper and stir.
About half an hour after the inclusive cooking of the vegetables, add to them the spices and mix. Add the lentils and cook for an hour to hour and a half, on a low heat.