Vegetables wash, peel and cut into large chunks.

Red lentils Mistral briefly pour cold water, washed through a sieve and leave to drain the water for 5-10 minutes.

Passeruem vegetables in a saucepan in olive (2 tablespoons) oil for about 7 minutes.

Add the lentils, curry and sea salt. Simmer for another 5 minutes. Then pour the just boiled water and cook for about 25 minutes. Turn off and allow the soup to cool. Then grind in a blender, puree and put on the gas until boiling. Off. The soup is ready!

For croutons cut the bread into small square pieces, sprinkle with any spices to taste (I use Italian herbs) or dried garlic, you can add salt to taste. In a pan heat olive oil and two garlic cloves (pre-razdelyaet them with a knife). A minute later the garlic discarded. Croutons put in a pan and fry for about 5 minutes, stirring constantly to avoid burning. The soup is poured into plates and add to each the crackers, you can also decorate with greenery. Bon appetit!