Ingredients:
- 150 g brown lentils
- 2 carrots
- 1 parsnip or celery root
- 1 can chopped tomatoes
- 700 ml vegetable broth
- Cumin, paprika, bay leaf
- Some fresh greens (basil leaves or spinach)
Preparation:
- Dice the vegetables & sauté briefly in a little oil.
- Add the lentils (rinsed), tomatoes & broth.
- Simmer for 25 min., add the spinach or basil leaves to the hot soup, season & enjoy.

