Soup vegetables: Peel the carrots and cut into thin slices, peel the celery, cut into small pieces, roughly chop the parsley, wash the leek and cut into thin rings. Peel the potatoes and cut large pieces. Heat the oil in a saucepan and sauté the vegetables. Add the lentils and sauté briefly. Pour in the vegetable stock and simmer the soup for 10-15.
In the meantime, fry the crackers in a pan without fat, then cut into slices and add to the soup. Season the vegetable and lentil soup with salt and pepper. Arrange the soup in deep plates and serve sprinkled with the parsley.
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