To prepare the products you see in this picture.

Finely chop the lemon grass. You can even grind it in a mortar. In fact, this lemon grass is used more in Thai cooking, but because I was left with this herb, I thought she was quite "fit" in this recipe.

All the vegetables wash, peel and cut into dice, pour 1,5 l of boiling water. Season with salt to taste and put spice garam masala. Garam masala is one of the most popular spices in Indian cuisine. Literally the name translates as "a savory blend of seasonings", but the taste can vary from mild to very sharp. The main components of garam masala – cardamom, cinnamon and cloves. If you wish, you can always make your own version of garam masala, using the spices that you like and in any reasonable quantity. Because everyone has different tastes, and the threshold of "severity" all very individual, suggest spices to add a little. If the soup will eat children, put the spices to a minimum, only for flavor.

Wash the lentils and put it in the pot with the vegetables.

I almost forgot about the carrots. Of course it is also very necessary in the soup. Peel, cut thin, so she caught up with the rest of the vegetables.

Boil all together 15 minutes.

At this time, heat in a pan with melted ghee (it does not burn so it's gonna fry the rest of our spices). Put in a preheated oil a pinch of turmeric, fenugreek and coriander.

When the seeds begin to click, pan, turn off and contents put in the soup. Squeeze lime juice and to introduce 2-3 tbsp in the soup. Off our already prepared soup and serve.

Chop finely the existing greens. I had mint, parsley and cilantro. If you wish to the soup when serving, you can add cream to soften the soup or coconut milk.

Very well suited to this soup our chapatis.