Ingredients with Measurements:
- 1 cup green lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small head of cabbage, chopped
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté until onion is translucent.
3. Add carrots and celery and sauté for 5 minutes.
4. Add cabbage and sauté for another 5 minutes.
5. Add lentils, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper.
6. Bring to a boil, then reduce heat and let simmer for 30-40 minutes, or until lentils are tender.
7. If desired, use an immersion blender to blend the soup until it reaches your desired consistency.
8. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, then simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 13g
Fiber: 16g
Substitutions for ingredients:
- You can use any type of lentils you have on hand.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can use fresh tomatoes instead of canned.
Variations:
- Add some chopped potatoes for a heartier soup.
- Use kale instead of cabbage for a different flavor.
- Add some cooked sausage or bacon for a meaty version.
Tips and tricks:
- Rinse the lentils before using them to remove any debris.
- Use a sharp knife to chop the vegetables evenly.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a slice of crusty bread on the side.
Garnishes:
Sprinkle some chopped parsley or cilantro on top for a pop of color.
Pairings:
Pair this soup with a crisp green salad for a complete meal.
Suggested side dishes:
Crusty bread or garlic bread would be a great side dish.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the lentils are still hard after 30 minutes, let the soup simmer for a bit longer.
Food safety advice:
Make sure to cook the soup until the lentils are tender and the vegetables are cooked through.
Food history:
Kawlata is a traditional Maltese soup made with cabbage, pork, and beans. This lentil soup is a vegetarian version inspired by the flavors of kawlata.
Flavor profiles:
This soup is hearty and comforting, with a savory and slightly sweet flavor from the cabbage and carrots.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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