Lentil vegetable soup

Ingredients

Serves: 6

• 1 Tbsp (15 mL) oil
• ¼ tsp (1 mL) red chili flakes
• 4 cloves garlic, minced
• ½ cup (125 mL) each finely diced onion, celery and carrots
• 1 cup (250 mL) finely chopped green cabbage
• 2 tsp (10 mL) each ground cumin, ground coriander and smoked paprika
• ¾ cup (175 mL) small green lentils
• 1 can (540 mL) no-salt-added diced tomatoes
• 2 Tbsp (30 mL) tomato paste
• 1 container (900 mL) no-salt-added vegetable broth
• 1½ cups (375 mL) water
• ½ tsp (2.5 mL) each salt and pepper
• 2 Tbsp (30 mL) chopped parsley
• 1 Tbsp (15 mL) lemon juice

Instructions

1. Heat oil in a large heavy-bottomed pot over medium heat. Add chili flakes, garlic, onion, celery and carrots. Cook, stirring for 3–4 minutes until softened.
2. Add cabbage, cumin, coriander and smoked paprika; mix well and cook for 2–3 minutes.
3. Stir in lentils, tomatoes, tomato paste, broth, water, and salt and pepper. Mix well; cover and bring to a boil. Reduce heat to medium-low and simmer for 35–40 minutes until lentils are soft.
4. Top with parsley and lemon juice before serving.

• Substitution: Dry red lentils will work well in this soup if you don’t have green ones handy. If you prefer canned lentils, substitute 1 can (540 mL) lentils, drained and rinsed, and reduce cooking time to 15 minutes.