Carrot, Lentil and Potato Soup

This is one of those dishes created to use up surplus items in the fridge. In this case some carrots, boiled potato, and the remains of a savoy cabbage.

The soup base was made with two grated carrots, diced apple, one chopped Spanish onion, and a third of a cup of red lentils. Cooked at a low heat under glass for half an hour.

After that the boiled potato and the chopped cabbage were added, plus the vegetable stock. Cook under glass for another half hour or so, then add dried marjoram and oregano. Serve with black or white pepper. Simple and delicious!