For the sweet and sour lentil soup, bring lentils to a boil in vegetable soup and cook on low heat for about 10-15 minutes, depending on package instructions.
Meanwhile, wash and chop carrots, potatoes, zucchini, onion and leek into bite-sized pieces, add to lentils and cook for another 15 minutes.
Season with sea salt and pepper. Remove the soup from the heat and stir in the bread liquor, fermented cereals, a dash of olive oil and the turnip greens .
Sprinkle the sweet and sour lentil soup with chopped parsley and serve hot.