INGREDIENTS
250 g
Carrots
200 g
Cauliflower
200 g
Celery
400 g
Corn niblets, fresh
2 cloves
Garlic
3/4 cup
Lentils, dried mixed
1
Yellow onion, large
2
inches Young ginger, fresh
1 1/2 tsp
Mustard seeds
2 tsp
Sea salt or himalayan pink salt
3 tbsp
Olive oil, light
1 tsp
Cumin, ground
7 cups
Water