Instructions

1. Finely chop the onion and garlic. Dice the carrots and sweet potatoes.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes, until softened.
3. Stir in the garlic and oregano, cooking for 1 minute until fragrant.
4. Add the carrots, sweet potatoes, and tomatoes. Stir well and cook for another minute.
5. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
6. Once cooked, remove from the heat and stir in the parsley. Blend the soup with a hand blender until smooth and creamy.
7. Add the chopped cabbage and drained lentils to the soup. Return to the heat and simmer for another 5 minutes, until the kale is wilted and the soup is hot.
8. Season to taste and serve warm with rice or wholesome bread.