Clean the lentils, wash them and soak in water (1:2 ratio), plus 1 tbsp lemon juice for 10 hours.
Then rinse them and put to boil in water. Once it reaches boiling point, change it out. Do this twice.
Add the finely chopped vegetables, savory and tomatoes to the boiling lentils.
Once everything is boiled, take off the stove, add the butter and pinch of Himalayan salt, blend everything.
Garnish with rusks.