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Hearty Lentil Carrot Cabbage Soup

What you need: 

Water, 4-5 cups

Lentils, 1 cup

Vegetable broth base, 4 tsp

Purple cabbage, 2 cups (shredded)

Carrots, 1.5 cups (shredded)

Ginger paste, 1.5 tsp

Lemongrass paste, 2 tsp

Sesame oil, 1 tsp

Chili powder, 3/4 tsp

Garlic powder, 1/2 tsp

Onion powder, 1/2 tsp

Turmeric powder, 1/2 tsp

Black pepper, ground to taste

Himalayan pink salt, ground to taste

Dash of Ground Coriander

Dash of Ground Paprika

Dash of Ground Cumin

What you do: 

        Add 4 cups of hot water to a large pot. Add 1 cup of uncooked lentils. Put over a medium-high heat. Stir in the broth base, sesame oil, lemongrass, and ginger. Set timer to 15 minutes and put lid on at a tilt.

As the broth is brought to a simmer, begin to shred carrots into a measuring cup. Then wash a few outer cabbage leaves and slice into long strips. Half these into smaller pieces and set aside. To the broth add your dry spices. Stir and let simmer.

When there is 5 minutes left on the timer add in your shredded carrots and cabbage. Stir in up to an extra cup of water to reach your desired soup consistency.

Let soup cool for 5 minutes before serving.

Preparation Time: 
5 minutes
Cooking Time: 
15 minutes


I was thrown off by "add 4 cups hot water to a pot" statement.  I'm picturing running the kitchen at camp, where someone is keeping the cooking fires going and maintaining a 5 gal simmering pot for supplying cooking water.  Or perhaps a castle in the Middle Ages...  But I have a four bunner stove and I usually put cold water in a pot, and then turn up the heat.  It's much safer and saves steps!

I also cringe at all the powders and pastes.  Really, you can't squash a garlic?  Hmmm.  But it does give me some ideas for tonight's soup.  



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