Red Lentil Soup with Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ head savoy cabbage
- 150 g lentils, red
- 1 liter vegetable broth
- 1 clove garlic
- 2 tablespoon tomato paste
- 250 g carrot (s)
- 1 teaspoon sambal oelek
- 2 onions)
- 1 piece (s) ginger
- 1 tablespoon curry
- 1 teaspoon cumin
- 0.5 ½ bunch mint
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the savoy cabbage, wash the leaves and cut into pieces that fit nicely in the pot. Chop the onions and ginger, dice the carrots and press the garlic.
- Sear the diced vegetables in a little olive oil, add the tomato paste and sauté as well. Add the savoy cabbage and wait for the leaves to collapse, deglaze with broth and simmer for 5 - 10 minutes.
- As soon as the savoy cabbage is cooked firm to the bite, puree the vegetables with the hand blender. Stir in the lentils and simmer the stew on a low flame for 20 minutes until the lentils are cooked through. If necessary, add a little more water if the lenses absorb too much liquid.
- Finely chop the mint. Season with sambal oelek, cumin, curry, salt and pepper and stir in the mint. Tastes - like all stew dishes - even better on the second day.
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