1\. In a large pot add olive oil and saute the garlic for two minutes. Now on medium heat saute the chopped onions shredded cabbage and chopped spinach for 5 minutes.

2\. Blend the tomato puree and vegetable stock

3\. Peel the skin of the roasted red pepper and finely chop it.

4\. Now add the cooked lentils, blended tomato pure and stock to the sauteed vegetables and cook on medium heat for 15 min

5\. finally add the dried herbs, bay leaf, salt and pepper and chopped red pepper and continue to cook for 5 min on low heat.

6\. Remove from heat. Place 2 tbsp of rice in a soup bowl, pour the hot soup over it, sprinkle some grated Parmesan cheese over it. Serve hot with crusty bread with garlic butter.