Red Cabbage and Lentil Soup
Healthy, because
Even smarter
Coriander, turmeric and caraway are full of essential oils that can counteract bacteria, fungi and viruses. In some cases they also improve our digestion by producing more digestive juices.
The light soup is a delicious starter, but can also be served with quick pita breads and then forms a main course. The red cabbage and lentil soup is also good as a meal prep, so you can warm it up the next day at work and enjoy it a second time.
Ingredients
- Ingredients
- ¼ Red cabbage (300 grams)
- 200 grams Beets
- 1 Red chili pepper
- 2 centimeters ginger
- 1 garlic clove
- 1 Tbsp vegetable oil
- ½ tsp cilantro (ground)
- 1 tsp Turmeric (ground)
- ½ tsp Caraway (ground)
- freshly ground peppers
- 1 l Vegetable broth
- 120 grams Red Lentils
- 50 grams dried Barberries (or cranberries)
- 2 sprigs parsley
- 100 grams Yogurt (0.1% fat)
- ½ organic lemon (Juiced and zested)
- 1 Tbsp balsamic vinegar
- salt
Preparation steps
Rinse cabbage, remove outer leaves and hard stalk, quarter and slice into thin strips. Peel beets and grate coarsely. Rinse and halve chile pepper, remove seeds and ribs, cut into fine strips. Peel ginger and garlic, chop finely. Heat oil in a saucepan and saute garlic, ginger and chile pepper briefly. Season with coriander powder, turmeric, cumin powder and pepper. Add red cabbage and beets and saute briefly, add broth. Rinse lentils in a colander. Add cranberries and lentils to soup and simmer, covered, for about 5 minutes on low heat. Add more broth as needed.
Rinse parsley, shake dry, pluck off leaves and cut into strips. Combine with yogurt and 1-2 teaspoons of lemon juice.
Season soup with vinegar, salt and pepper and pour into bowls. Garnish with yogurt sauce and sprinkle lemon zest. Serve.
