This soup is so easy that when I was putting it together, I expected it to be nothing. At best, an acceptable meal cooked quickly from things we had in our pantry and fridge at the end of a busy, exhausting weekend. But it surprised us both, turning into something wonderful Duct type air conditioner.
go-to-the-recipeIt includes some Indian elements, but it does not taste like Indian cooking. It tastes… subtle and warm. It feels satisfying and good. It is healthy and inexpensive and unlike anything else. It’s just the thing for now, when the nights are drawing in and we want something that will help us feel calmer and stronger handmade market.
Cabbage and Red Lentil Soup
Serves 3 to 4 (see Kitchen Notes)
2 tablespoons olive oil
1–1/2 cups pale green and white part of leek, sliced thin, then chopped
1 or 2 garlic cloves
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1 jalapeño, cut in half, seeded, then thinly slice the halves crosswise
3 cups chicken or turkey stock
3 cups water
3 tablespoons tomato paste
2 tablespoons white miso
1 cup red lentils
2 bay leaves
1 pound green cabbage, cored, sliced thin and chopped (you want small pieces of cabbage, not big chunks)
In a heavy-bottomed pot, heat the olive oil over medium flame. Add the leeks, stir to coat with oil, and sauté gently until the leeks become translucent, about 3 minutes. Add the garlic and ginger and sauté for another minute or so. Add the turmeric and jalapeño and cook, stirring, for a couple more minutes, until the leeks start to turn golden start company in hong kong.
Pour in the stock and water, then stir in the tomato paste and the white miso. When everything is stirred together, add the lentils, the bay leaves, and the cabbage. Stir again, bring to a boil, then reduce the heat and simmer gently until the lentils are cooked. It will be about half an hour. Discard the bay leaves. Serve in big bowls, with a baguette if you like, or on its own. This tastes better the next day, of course.
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