cup [128 g])
3 celery stalks, trimmed and diced (1
heaping cup [120 g])
4 cloves garlic, peeled and grated or
minced
1 tablespoon dried, split and skinned red
lentils (masoor dal), picked over and
washed
1½ teaspoons coarse sea salt
1 teaspoon ground cumin
½ teaspoon ground black pepper
6 cups (1.42 L) water
2 cups (396 g) cooked whole beans or
lentils, or a mixture
- In a soup pot, the heat oil over