Clean the leek, cut into thin rings and wash. Peel the carrots and ginger and grate them in the food processor. Braise the leek, carrots and ginger in sesame oil. Add the lentils and deglaze with the vegetable stock. Let simmer for about 5 minutes. Pour boiling water over glass noodles in a bowl and let steep for 5 minutes. Sieve the glass noodles and put them back into the bowl, cut them into smaller pieces with scissors. Add the vegetables to the glass noodles. Season with soy sauce and the spices. Tastes cold and warm.
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