In the winter, I often make stew and soup because it is so comforting. I tend to just throw everything I have in a pot, but found myself remaking this version with big chunks of cabbage and lots of red lentils often. So why not share it!
I love this soup because of the savoury flavour and thickness the lentils provide. I also add a bit of flour to make the broth thicker, which I love – I use spelt flour, but brown rice or buckwheat flour also work well for a gluten-free option.
It is very filling and I love to bring it with me for lunch during the day (if I have access to a microwave). Because this soup is even better (extremely better) as a leftover, it makes the perfect lunch or quick dinner. I make a big pot once or twice a week and take it out whenever I am hungry and don’t want to make food.
- 1 leek, finely diced
- 3 cloves garlic, minced or pressed
- 1 large (or 1 1/2 small) green cabbage, coarsely chopped
- 3 cups chopped green beans
- 1 1/2 cups red lentils, rinsed
- 4 tbsp spelt flour (use buckwheat or brown rice flour for a gluten-free soup)
- salt to taste
- Add leek and garlic to a big pot with a couple tablespoons of water. Sautée on medium heat until soft.
- Add cabbage and green beans. Add water and/or vegetable broth until you cover the vegetables by 1-inch.
- Bring to a boil. Lower heat, cover, and simmer for 15-20 minutes.
- Add red lentils, mix, bring back to a boil, lower heat and simmer uncovered for 15 more minutes.
- Whisk flour with about 1/4 cup of water. Add to the soup and mix well. Let simmer a couple more minutes and remove from heat. Add salt to taste.
- The soup is even better the next day!
- If pressed by time, you can add all the vegetables without sautéing the leek and garlic first - still delicious! Frozen chopped green beans are also a time saver.