Lentil tomato soup with bread

Ingredients

• Red lentils (dry)160g
• Canned tomatoes (canned)400g
• Carrots (raw)150g
• Onions (raw)100g
• Cabbage (raw)200g
• Plain bread (cooked)160g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)800ml

Method

1. Sort and rinse 160g red lentils. Dice 150g carrots and 100g onions, shred 200g cabbage. Warm 15ml olive oil in a large pot and soften onion and carrot for five minutes.
2. Add lentils, 400g canned tomatoes and 800ml recipe water. Cover loosely and simmer twenty to thirty minutes until lentils are soft, stirring occasionally. Add water if needed and record the actual amount.
3. Add cabbage, 3g salt and 1g black pepper; simmer five to eight minutes until tender. Serve with 160g plain bread.
4. If made on prep day for late in the week: portion into shallow containers and freeze that day, after prompt cooling. Move to the refrigerator the evening before serving. If still frozen, reheat from frozen on the stove with water as needed, stirring; check several places reach 74°C with a thermometer. Never keep Sunday soup refrigerated until Friday.
5. 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.