Updated: Mar 3
Packed with iron, proteins and a lot of vitamins, this soup is a great meal for the whole family!
1 chopped leek (wash it thoroughly after you chop it, to remove all the sand)
1 tablespoon olive oil
2 chopped carrots
2 cups of chopped green cabbage
2 stick chopped celery
1 lemon juice
2 pints vegetable stock
2 chopped garlic cloves
250g green lentils
1. Heat oil in large pan. Add the carrots on medium heat for 5 minutes.
2. Add the leek, celery and cabbage and cook for 5 more minutes.
3. Add 30 fl-oz of water, then the lentils and simmer for 20 minutes.
4. Add lemon juice.
5. Blend until smooth, just leaving a few chunks of vegetables. Add seasoning, herbs or garlic to taste.
Serve with rice or crunchy bread with butter.