Rye And Lentil Soup

Preparation:

Preparation: Soak the lentils for 12 hours. Change the water and add enough to cover them by 4 fingers. Cook them for 1 hour or more over low heat with peeled tomato cut into cubes, juniper, bay leaf, chilli pepper, crushed garlic, celery, cumin. When they are cooked, remove the bay leaf, juniper, garlic, celery and pour in the rye flour (previously toasted), stirring continuously. Cook for 30 minutes and serve piping hot with raw oil.