Vegetable and Lentil Soup

Rinse cabbage, cut thick veins out and cut the rest of leaves into narrow strips. Rinse and dry beans, cut into 2 cm (approximately 0.5 inch) pieces. Peel asparagus and trim lower thirds. Rinse zucchini, halve lengthwise and cut into narrow wedges. Peel and grate carrots. Peel garlic and ginger and chop finely. Rinse lemongrass, remove outer leaves and cut into small slices. Rinse lentils through a sieve and drain well.

Heat oil in a saucepan and sauté garlic, ginger and lemongrass. Add the rest of vegetables and sauté briefly. Add broth and lentils. Simmer for 10-15 minutes on medium heat.