Garlic, black cabbage & red lentil soup
This recipe is a one-pot-wonder hug-in-a-mug situation that’s spot on for the seasons’ current switcheroo! Since the clocks went back we crave little else. It’s wonderfully comforting, so nourishing, and a great ‘mop-up-meal’ for when you have random veggies left. The Ayurvedic nature of it feels soothing and very easy on ones digestion.
Garlic is called out first in the recipe title for a very delicious reason. It’s a bold one! (And isn’t garlic meant to be good for colds, or something, at this time of year?!). We’ve made this recipe a few times, and on one occasion topped our bowls with “monster tapenade croutons” made with a hunk of left-over stale sourdough. Their salty, crunchy, oily contribution was most welcomed! Alas - we didn’t capture a snap of said croutons but will do so soon and re-share. What would you top this with? We’d love to hear from you.
This recipe serves 4.
Ingredients:
160g split red lentils/1 cup (soaked for 1 hr if possible)
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
2 tbsp olive oil
1 red onion, finely diced
4 cloves garlic, finely sliced
4 stalks celery, sliced approx 1cm chunks
2 carrots, chopped approx 1 cm rounds
6 large leaves of black cabbage (aka cavolo nero) chopped
800 ml light vegetable stock, warm
1/2 tsp cracked black pepper
1 tsp sea salt
Method:
If you have time to pre-soak your lentils do so first. This step isn’t essential but it’ll reduce cooking time and give a creamy, more unctuous texture.
Start by dry-toasting the smoked paprika and the cayenne pepper in a dry frying pan for 1-2 minutes over a low-medium heat. Keep stirring these about in the pan until you can smell their aroma being released, then tip them from the pan immediately to prevent them burning. Dry-toasting helps to soften the raw edges of spices, and will offer you a more well-rounded flavour to your overall dish.
Dice the onion, sliced the garlic, celery and carrots, and shred the black cabbage.
Heat the oil in a large saucepan/casserole dish on a medium heat, and when hot add the diced onion.
Sauté and stir for 5 minutes then add the garlic, celery and carrots. Continue sautéing for 8-10 minutes more until everything has softened slightly, and looks little coloured or caramelised. If you fear it’s cooking too quickly turn down the heat and add a small splash of water.
Drain and rinse the lentils and add these to the saucepan along with the spices and seasoning.
Lastly, add the chopped cavolo nero and veg stock.
Stir well then pop on the lid and simmer your soup very gently for 40-45 mins until everything has that gorgeous, almost collapsing slow-cooked appearance.
Served in warmed bowls and top with a drizzle of olive oil. We also love a scattering of toasted pine nuts or a sprinkle of Parmesan if we’ve got any in.