- Soak your lentils 24 hours in advance with cold filtered water.
- Sautée garlic, carrots, parsnip, potatoes and lentils in butter and a little olive oil for about 15 minutes.
- Continue to stir over a medium heat. Squeeze the juice from the lemonade over the mix and stir through.
- Finally, add the vegetable stock, bringing quickly to the boil, then cover and simmer for an hour.
- Serve hot and with a fresh bread roll.