Wash the lentils and soak for 5 minutes.

Cut the vegetables (carrot, bell pepper, onion, celery) into chunks and the scallion into long thin strips.

Heat a medium saucepan with sesame oil, ginger, red chilli, and sesame seeds.

Cook for about 15 seconds.

Add the celery and onions and fry for a minute.

Add the rest of the vegetables (carrot, bell pepper).

Mix properly and cook for another minute.

Add the vegetable stock and lentils.

Let it fully cook until the grains start to break.

Add soy sauce and salt.

Pour the soup into a big soup bowl and garnish with scallions on top.