Hearty Lentil Carrot Cabbage Soup
Water, 4-5 cups
Lentils, 1 cup
Vegetable broth base, 4 tsp
Purple cabbage, 2 cups (shredded)
Carrots, 1.5 cups (shredded)
Ginger paste, 1.5 tsp
Lemongrass paste, 2 tsp
Sesame oil, 1 tsp
Chili powder, 3/4 tsp
Garlic powder, 1/2 tsp
Onion powder, 1/2 tsp
Turmeric powder, 1/2 tsp
Black pepper, ground to taste
Himalayan pink salt, ground to taste
Dash of Ground Coriander
Dash of Ground Paprika
Dash of Ground Cumin
Add 4 cups of hot water to a large pot. Add 1 cup of uncooked lentils. Put over a medium-high heat. Stir in the broth base, sesame oil, lemongrass, and ginger. Set timer to 15 minutes and put lid on at a tilt.
As the broth is brought to a simmer, begin to shred carrots into a measuring cup. Then wash a few outer cabbage leaves and slice into long strips. Half these into smaller pieces and set aside. To the broth add your dry spices. Stir and let simmer.
When there is 5 minutes left on the timer add in your shredded carrots and cabbage. Stir in up to an extra cup of water to reach your desired soup consistency.
Let soup cool for 5 minutes before serving.
SO HOW'D IT GO?
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