Lentil cabbage soup
Step 1 of 4
Sort and rinse 160g red lentils; shred 300g cabbage and dice 200g carrots, 100g onions and 200g potatoes. Heat 15ml olive oil in a pot; soften onion and carrot five minutes.
Kitchen timer
00:00
Check ingredient quantities
Ingredients
- Red lentils (dry)160g
- Cabbage (raw)300g
- Carrots (raw)200g
- Onions (raw)100g
- Potatoes (raw)200g
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)900ml
Method
- Sort and rinse 160g red lentils; shred 300g cabbage and dice 200g carrots, 100g onions and 200g potatoes. Heat 15ml olive oil in a pot; soften onion and carrot five minutes.
- Add lentils, potatoes and 900ml recipe water. Cover loosely and simmer twenty to thirty minutes until lentils and potatoes are soft. Add and record extra water if needed.
- Add cabbage, 3g salt and 1g black pepper; simmer five to eight minutes until tender.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.