3 cups of red lentils
1 large onion
5 medium carrots
5 medium potatoes
1 large sweet potato
Fresh ginger root , 1 inch long
4 medium garlic cloves
1 teaspoon curry powder
1 teaspoon of turmeric
Salt and cayenne pepper, to taste
Optional: 1 tablespoon of dehydrated seaweed mixture
Boil 3 liters of filtered water in an 8-liter pot.
Add the lentils.
Add all vegetables (washed, not cut or peeled) to boiling water.
Add the ginger (peeled, but not cut) and 3 cloves of garlic.
Add turmeric, curry powder, and salt and cayenne pepper to taste.
Cook the vegetables, ginger and garlic, until ready, for about 30 minutes. Use a ladle to empty them into a large dish, and let them cool for about 20 minutes (while the lentils continue to simmer).
Mix ginger, garlic and chilled vegetables, in batches, with plenty of filtered water.
Return them to the pot and reheat.
Add a clove of finely chopped garlic (add salt, if necessary).