Soupe aux Lentilles et Légumes

Heat the extra virgin olive oil in a large pot over medium heat, then add the sliced onions and sauté until they become translucent and softened, about 3-4 minutes.

Add the diced carrots and sweet potato to the pot, stirring well to coat with oil. Cook for 5 minutes to begin softening the vegetables.

Pour in the vegetable stock and bring the mixture to a boil over medium-high heat. Add the brown lentils and stir to distribute evenly.

Reduce the heat to low and simmer the lentils and root vegetables for 15-20 minutes until they begin to soften.

Add the shredded green cabbage and green French beans to the pot, stirring to incorporate them into the broth.

Continue simmering for another 10-12 minutes until the lentils are tender but still hold their shape and all vegetables are cooked through.

Season the soup with the salt and freshly ground black pepper, tasting and adjusting seasoning as needed.

Ladle the hot soup into serving bowls and serve immediately while steaming.