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Lentil and Cabbage Soup

Name: Lentil and Cabbage Soup
Yield: 1 serving
Ingredients: Continued; 50 gm red lentils; ¼ tspn garam masala; 50 gm savoy cabbage leaves; ¼ tspn salt; 10 gm garlic (rough chop); 500 ml cold water; ½ tspn turmeric; 6 splashes worcestershire sauce (1 tspn); ½ tspn black pepper

Traditional British lentil and cabbage soup featuring Continued. Simple ingredients, great results.

20 min

Prep

45 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

Continued
50 gm red lentils
¼ tspn garam masala
50 gm savoy cabbage leaves
¼ tspn salt
10 gm garlic (rough chop)
500 ml cold water
½ tspn turmeric
6 splashes worcestershire sauce (1 tspn)
½ tspn black pepper

Method

1
Rinse the lentils in several changes of hot waater until it runs clearish, then drain and add to a saucepan.
2
Wash the savoy cabbage leaves.
3
Chop the savoy cabbage leaves into small pieces and add to the lentils.
4
Roughly chop the garlic and add to the lentil pan.
5
Add the turmeric, black pepper, garam masala and salt.
6
Add the water and stir.
7
Add the worcestershire sauce and stir.
8
Bring to a boil and simmer, with a partially open lid, for , stirring occasionally, adding water if needed to prevent drying and burning.
9
Remove from heat and blend to soup consistency and either continue boiling or adding water to get your preferred consistency
10
Optionally, serve with bread of your choice.