Lentil soup – hot and satisfying

In preparation for a winter week, we are sending you a warming recipe from the home kitchen of the Alumoth Health Farm.
  There is nothing like lentil soup to warm the stomach on rainy and cold days.
Green/black/orange lentil soup, farm chef – Aharon Nebso. 🌺

2 cups of soaked black lentils.
2 cups soaked green/orange lentils.
1-2 zucchini cut into cubes.
2-3 diced onions.
3-4 celery sticks cut into cubes.
1 teaspoon sweet paprika.
1 teaspoon Himalayan salt.
1/2 teaspoon ground coriander seeds.
1/2 teaspoon garlic crystals.
1/4 teaspoon cumin.
About 1 and a half liters of water.
Preparation:
Steam the onion with zucchini and celery in a little water, add the spices to continue steaming and release flavors and add the lentils after soaking, add a little water and cook until completely soft over low heat for about an hour and a half.
Bon appetit and have a good week🌺