Cookbook of the week # 20 : Hollt og gott (Healthy and tasty), and the first sample recipe: Lentil soup

This is one of the self-published cookbooks in my collection. In this case the publisher was a religious group, the Adventists. This spiral-bound cookbook is full of meatless recipes (some vegan, others ovo-lacto vegetarian), many of which have the contributor’s name beside it. It came from my mother’s collection, and I think she got it from my aunt who in turn got it from one of her in-laws, who has a number of recipes in the book.

Since I am a little late in posting this, here is the first recipe:

Lentil soup:

1 1/2 cups lentils (it doesn’t say which kind, so I am assuming any type can be used)
2 large tomatoes, chopped
2 carrots, finely chopped
3/4 cup chopped parsley
3/4 cup white cabbage, torn into pieces
2 litres vegetable broth/bouillon
3 celery stalks, finely chopped
2 tbs soup herbs (this is a mixture of dried herbs and vegetables that is sold in shops here. I don’t know if it is available in other countries, but you can replace it with chopped kale)
1 bay leaf
The juice of 1 lemon

Cook the lentils in the veggie broth until soft. Add the rest and cook until the vegetables are tender.