Cook lentils in 400 ml vegetable soup for 25 min. until al dente – drain. Heat 1 tbsp oil in a saucepan. Fry shallots in carrot, sweet potato, quarters, celery bulb in small cubes, garlic chopped, 1 chili pepper finely chopped, 1 tsp curry paste, garam masala, mustard seeds briefly in oil. Add coconut cream. Season with salt and freshly ground pepper. Simmer gently for 10 minutes until vegetables are cooked. Add lentils, water and steam briefly – season with salt.
Chop tomatoes and peppers into small pieces. Cut spring onions into fine rings. Mix tomatoes and spring onions, season with salt and drizzle with a little balsamic vinegar. Stir in 1/2 chili pepper deseeded and cut into fine strips.
Serve: Shape lentil vegetables into deep bowls. Put 1-2 tablespoons of tomato mixture in the middle. Serve with pita bread.
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