Rye and lentil soup
Instructions
Keep the lentils to soak for 12 hours.
Change the water and put a lot of cover for 4 fingers.
Cook for 1 hour or more simmered with diced peeled tomatoes, Juniper, Bay leaves, pepper, crushed garlic, celery, cumin.
When they are cooked, remove bay leaf, Juniper, garlic, celery and pour with rain the rye flour (formerly toasty) stirring continuously.
Cook 30 minutes and serve warm with raw oil.
