Lentils give a lot of nourishment. First of all they contain a lot of proteins, which could be an alternative to animal proteins. Lentils are a source of potassium (important for the heart) and folic acid.

There are a few kinds (colours) of lentil. Red and green are the most popular. Red ones without their rind cook very fast and it is easily absorbed by the body. Green lentils have a delicate flavour and don't disintegrate after cooking, but stay crumbly. You may prepare a sandwich paste from them, or stuffing for dumplings or croquettes. It also goes well with salads. This time I used green lentils to prepare a soup.

Ingredients:

2 carrots

1 parsley root

2 sticks of celery

1 small piece of  leek

3 potatoes

200g of green lentil

1 stock cube

1 tablespoon of butter

½ an onion

2 cloves of garlic

200g of smoked fatback

2 bay leafs

3 black pepper

2 allspices

4 tablespoons of cream

dill

salt and pepper

Peel and slice the carrots, parsley root and potatoes. Slice the sticks of celery and the leek. Clean the lentils in water. Boil 1.5 litres of water, add the vegetables, lentils, stock cube, bay leafs, black peppers and allspices. Boil for 20 minutes. Add the potatoes and boil for another 20 minutes. Cube the onion, garlic and smoked fatback. Fry them a little in a dry pan. Add them to the soup and boil for an additional 5 minutes. At the end, add the butter and spice it up with the salt and pepper. Serve with a spoon of cream and some dill.

Enjoy  your meal!