Cabbage and Lentil Curry Soup Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
1 tablespoon avocado oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 yellow onion, diced
2 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
½ teaspoon garam masala
¼ teaspoon chili powder
1 carrot, diced
1 red bell pepper, diced
5 cups chopped green cabbage
1 cup dried brown lentils
1 (14 ½-ounce) can diced tomatoes
6 cups vegetable broth
1 teaspoon salt
¼ teaspoon black pepper
½ lemon, juiced
Directions
Add the oil to a large soup pot and bring the heat to medium.
Add the cumin seeds and mustard seeds and stir for 1 minute.
Now, add the onion, garlic, and ginger and cook for about 5 minutes.
Add the coriander, ground cumin, turmeric, garam masala, and chili powder. Stir for 1 minute to coat the aromatics.
Now, add the carrot and red pepper and cook for about 5 minutes.
Add the cabbage and stir for 1 minute.
Add the lentils, tomatoes, broth, salt, and black pepper.
Bring to a boil, cover, then simmer for 20–25 minutes, or until the lentils are tender.
Add the lemon juice, optionally top with chopped cilantro, and serve.