Red lentil soup with savoy cabbage

Ingredients for 4 servings:

• ½ head of savoy cabbage
• 150 g lentils, red
• 1 liter vegetable broth
• 1 clove(s) garlic
• 2 tbsp tomato paste
• 250 g carrot(s)
• 1 tsp sambal oelek
• 2 onions
• 1 piece(s) ginger
• 1 tbsp curry
• 1 tsp cumin
• ½ bunch mint
• salt and pepper
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

delicious winter stew

Remove the stalks from the savoy cabbage, wash the leaves, and cut into pieces that fit neatly in the pot. Chop the onions and ginger, dice the carrots, and press the garlic. Sauté the diced vegetables in a little olive oil, add the tomato paste, and sauté lightly. Add the savoy cabbage and wait until the leaves collapse, then deglaze with the stock and simmer for 5-10 minutes. Once the savoy cabbage is cooked al dente, puree the vegetables with a hand blender. Stir in the lentils and simmer the stew on low heat for 20 minutes, until the lentils are tender. Add a little more water if necessary if the lentils absorb too much liquid. Finely chop the mint. Season the stew with sambal oelek, cumin, curry, salt, and pepper, and stir in the mint. Like all stews, it tastes even better the second day.