4 portions  (45 minutes)

Soup
2 medium potatoes
1/2 small butternut squash (4 dl diced squash)
1 onion
2 cloves of garlic
2 tbsp olive oil
2 tbsp paprika
7 dl vegetable stock (water, concentrated stock or stock cube)
5 dl oat milk
Salt and black pepper
1/2 lemon, about 1 tsp juice

Lentil spread
1 pouch (about 400g) cooked lentils
½ lemon, zest and 2 tsp juice
1 tsp Italian salad seasoning
2 tbsp olive oil
½–1 Chinese cabbage
4 large tortillas

1. Soup: Peel and dice the potato, butternut squash, onion and garlic.

2. Fry the diced vegetables in the olive oil with the paprika. Add the stock and simmer for about 20 minutes. Blend the soup with an immersion blender until smooth. Stir in the oat milk and bring to the boil. Season with salt, pepper and lemon juice.

3. Lentil spread: Rinse the lentils and drain them well. Rinse the lemon, zest it and squeeze out the juice.

4. Blend the lentils using an immersion blender with the lemon zest, lemon juice, salad seasoning and olive oil. Season with salt and pepper to taste.

5. Cut the end off the cabbage and wash the leaves.

6. Spread the lentil spread on the tortillas, add a cabbage leaf and roll up.

7. Serve the soup with the tortilla rolls.