1) In a saucepan, boil 2-1/2 C water to cook the lentils for 1 hour until almost soft.
2) Place potatoes, zucchini, carrots, celery into the lentil.
3) Season with mineral salt and pepper to taste.
4) Cook for another 20 minutes and add water if required.
5) In a skillet, heat oil to sauté onion and garlic until golden.
6) Add the sautéed onion and garlic to the lentil.
7) Serve hot by squeezing fresh lemon juice on top and sprinkling with parsley.