500 grams tomatoes      100 grams zucchini

100 grams cabbage      200 grams French beans

100 gram Chinese moong bean      6 stalks celery

1-cup milk      1 tsp. corn flour

1 1/2-tsp. Butter      pepper salt

 

For garnishing:

1-cup boiled spaghetti      2 tbsp. Grate cheese

1 1/2-cup boiled beans, peas and cabbage

PREPARATION:

Soak lentil in 4 cups water for 4 hours. Remove from water. Pressure cook the lentil, tomatoes and celery for two whistles. Slow down the gas for 10 minutes. Close the gas. Strain the soup through a fine shift.

Heat butter on a slow heat. Sauté the. Add corn flour mixed with milk and stir. Add lentil soup. Give two boils.

Remove from the gas and add salt, pepper and lemon juice. Serve warm.