Description
Hearty and healthy, this vibrant soup is packed with lentils, cabbage, and fennel. A perfect weeknight meal!
Ingredients
Units
Scale
- 1 cups (237 ml) red lentils
- 1 cups (237 ml) sliced green cabbage
- 1 cups (237 ml) sliced fennel
- 1 bay leaf
- 2 tsp cumin seeds
- 1 inch (2.5 cm) ginger
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 chopped tomato
- 1 chopped green chili/jalapeño
- 2 cups (473 ml) water
- Salt
- 2 tbsp oil
Instructions
- Wash the lentils and set aside.
- Prepare the vegetables.
- In a pot, heat oil and cumin seeds until they crackle.
- Add the cabbage, fennel, bay leaf, all spices, tomato, and jalapeños.
- Sauté on medium heat until well mixed.
- Add the lentils and stir for about one minute.
- Add water and salt. Bring to a boil.
- Reduce heat, cover, and cook until the lentils are tender (approximately 15-20 minutes).
- Serve hot.
Notes
- To enhance the fennel flavor, lightly toast the fennel slices in a dry pan before adding them to the soup.
- For a creamier soup, blend a portion of the cooked soup with an immersion blender before serving.
- Leftovers can be stored in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15