Puy Lentils with Ginger and Turmeric- vegan

It is snowing again and I am fighting against the remains of a cold.  Eating ginger and turmeric should help.

Just having them in tea would be easy, but I am not for easy today. I need a hearty soup. This is vegan and with all the veggies and the lentils very satisfying.
I am using French Puy lentils, the green type of lentils. They are very firm and keep the consistency well after cooking. It is very important to cook them without any salt or salted stock. Salted, they will take much longer to cook that way.

What kinds of veggies you use is up to you. Just clean out your veggie basket and check if there is something in dire need to be cooked. DO not throw it away, get the blemishes out and cut it up and throw it into the pot.

I used a good bit of fresh ginger and chopped it finely. I do not have fresh turmeric roots, but I used organic turmeric powder, a whole teaspoon full.

recipe for 3:
160 g Puy lentils
1 bell pepper
1 green pepperoni
1 spring onion
1 large potato
1 red onion
3 cloves of garlic
30 g fresh ginger
1 tsp turmeric
1/2 tsp ground cumin
2 bay leaves
salt and peppper
fresh thyme
1 tbsp veg stock powder
a hand full leafy greens
2 tbsp olive oil

First start to saute the onions, garlic and ginger. Add the turmeric and cumin and give it a minute.
Add the veggies and stir, add the lentils and the water and bay leaves and thyme and a good amout of pepper -NO SALT or STOCK.

Cook for 30 min, add veg stock and salt and check for the firmness of the lentils. They will need up to 40 minutes to get soft.