Ingredients

• 1994 issue of the vegetarianjournal
• 368 fat
• 6 grams this article was originally published in the july
• 1 clove garlic
• 1 pre lentils (cooked)
• 2,200 gr deep pot with cover
• 700 ml vegetable broth
• 180 gr well-scrubbed leeks
• 65 gr pepper (red)
• 32 gr carrots (finely grated)
• 16 ml olive oil
• 7 gr parsley (freshly chopped)
• some basil