Cabbage was on sale this last week! And I snagged a head or two while I could. Cabbage is becoming an increasing favorite vegetable for me. This recipe from “The Essential Asian Cookbook” can also use red or yellow lentils, if you’d rather. The next time I make this I’m already plotting on adding more water or broth and using a combination of all 3 kinds of lentils. This was also my very first time using tamarind paste! Exciting! This was a great soup recipe. I don’t know how to describe it other than that it tasted really healthy…but not in a bad way.
Hot Lentil Soup
1/2 cup brown lentils
2 tablespoons oil
1 medium onion, finely chopped
1/2 teaspoon grated fresh ginger
1 large potato, cut into small cubes
2 large tomatoes, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chilli flakes
2 tablespoons desiccated coconut
4 cups water
1-2 teaspoons tamarind concentrate
5 oz. finely shredded cabbage
1 tablespoon chopped fresh coriander leaves and mint leaves, to garnish
1. Place the lentils in a medium pan, cover with water, bring to a boil and simmer, uncovered, for about 20 minutes or till tender. Drain well.
2. Heat the oil in a large pan. Add the onion and ginger and cook over medium heat till deep brown.
3. Add the potato and tomato and cook 5 minutes. Then add the coriander, cumin, turmeric, chili and coconut and cook another 2-3 minutes.
4. Add the drained lentils and the water and bring to a boil.
5. Simmer till the lentils and potato begin to break up.
6. Add the tamarind and cabbage. Cook till the cabbage is soft.
7. Season with black pepper to taste and serve with chopped coriander and mint as a garnish.
Hot Lentil Soup
A Poet in the Kitchen 