Ingredients:

leeks (3 good sized) sliced
2 or 3 garlic cloves, finely chopped
carrots (3 or 4), sliced
celery (I use the celery heart and all the leaves) sliced
spring cabbage (leaves of about 1/2) sliced

Directions:

Heat some olive oil in a heavy based saucepan and add the leeks and garlic, stirring to coat. Put on the lid, stirring occasionally, on a low heat, and sweat the veg for 10 mins or so.
Add the carrots and celery and continue to sweat.
After another 5 mins or so add the cabbage, herbs and paprika and stir in.
After sweating all the veg together for another 5 mins add the lentils, stir to coat with oil, and then pour in the hot stock.
Bring to the boil, then turn down heat, pop on the lid, and leave to cook for maybe 30 mins. Add some more water if necessary during the cooking time.
Blend the whole soup in batches until roughly smooth, return to the pan and reheat, seasoning to taste.
Serve with crusty bread or, even better, make chips by peeling and 'chipping' potatoes, parboiling, then roasting in a hot oven with plenty of olive oil and salt.