1. Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked. 2. Meanwhile, trim, chop, and wash the leeks. 3. Peel and grate the carrot. 4. Saute them until soft in 1 tbsp of the oil, and add them to the soup. 5. Chop the celery and the cabbage. 6. Saute them together in the remaining vegetable oil until limp. 7. Add them to the soup with the tomatos and add salt to taste. 8. Simmer to blend. 9. Heat up and serve the next day. ---------------------------------------------------------------------------
Nutrition
Ingredients
