Ingredients (serves 4):

• 1 leek,
• 1 carrot,
• 125g lentils,
• 300g pumkin,
• 1 zucchini,
• 1 can of tomatoes,
• some peas,
• olive oil,
• garlic,
• curry powder,
• bay leaf,
• 3/4 litre of vegetable stock.

Instructions:

• Heat the oil in a large sauce pan.
• Cut the leek into small slices and the carrot in dices, and add them to the oil.
• Cook it for a few minutes.
• Add garlic and curry powder (about 1 tea spoon). Heat for 1 minute.
• Add the vegetable stock, the bay leaf, and the lentils. Cook for 10 minutes.
• Add the zucchini, the pumkin in dices, and the tomatoes.
• Add water (200 to 500 ml depending of the quantity of soup needed). Cook for another 10 minutes.
• Add the peas, and when all the vegetables are smooth, it’s ready.
• Serve in individual plates, with fresh cut coriander.

To go with this rich soup: in a bowl, pour a liquid yoghurt, and add garlic, salt, pepper and coriander.

This soup brings you:

• Proteins from lentils
• Dietary fibres from lentils and vegetables
• Vitamins from vegetables