Minted Lentil Soup with Cabbage and Carrots
Turkish-inspired · soup · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 37
- Total minutes
- 52
Ingredients (8)
- 400 g cabbage, shredded
- 350 g carrots, thinly sliced
- 400 g cooked lentils, drained
- 3 g dried mint
- 400 g crushed tomatoes, canned
- 700 ml vegetable stock
- 25 ml olive oil
- 4 g salt, adjust after tasting
Equipment
- heavy saucepan
- knife
- chopping board
Method
1. Prepare
Prepare the cabbage and carrots as listed. Drain the cooked lentils and measure the dried mint.
Guide timing: 13 minutes
2. Soften
Warm the olive oil in a large saucepan over medium heat. Add the cabbage and carrots and cook for 7–8 minutes, stirring, until starting to soften.
Guide timing: 8 minutes
3. Simmer
Add the crushed tomatoes and vegetable stock. Simmer gently for 20 minutes, until the cabbage and carrots are tender.
Guide timing: 20 minutes
4. Add the lentils
Stir in the cooked lentils and dried mint. Simmer for 5 minutes, until the soup is piping hot.
Guide timing: 5 minutes
5. Finish and serve
Turn off the heat. Stir in the salt, taste and serve hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.