This soup is delicious, full of iron and a great dish to serve anytime of the year.
Wash the dry lentils, add 750 ml of water. Bring to a boil for 4 minutes. Turn off the stove and let soak for 30 minutes. Drain the lentils.
- In a sauce pan, cook the garlic and onion until slightly brown in 2 tablespoons of olive oil and add the parsley.
- Then add 1 1/4 liter of water, the organic vegetable stock cube, the bay leaves, and the rest of the ingredients.
- Cover and simmer for 15-20 minutes
Serve this soup with a generous salad and some fresh green beans to make it a complete meal. You can also serve it over brown rice or quinoa.