Instructions: Wash and chop the vegetables. Wash and thinly slice the cabbage. Cut the marrow into small squares. Put in a saucepan, cover with water and cook for 15 minutes. Chop the sage and rosemary, after taking off the stems.

Saute the vegetables in a non-stick pan with the olive oil and 20g of butter, and add the chopped herbs.

Add the lentils and a pinch of salt and cook at a very high temperature for 3 minutes. Add some stock and cook at a reduced heat. Continue to stir regularly for 20 minutes.

Melt 25g of butter in 2tbsp of olive oil. Add the flour, mix and whisk. Add the milk or cream and continue to whisk for 10 seconds. Leave to cool before blending with the marrow. Add the nutmeg and some cream. Add everything to the lentils and mix well.

Bring to the boil and add as much stock as you feel is necessary, depending on whether you want the soup to be thick or not. As an optional extra, add parmesan before serving.

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