Cabbage Lentil Soup

By Peggie

One soup, two mighty ingredients - lentils and cabbage, and carefully selected nourishing roots and herbs, all come together in one instant pot, in just 20 minutes!!

Ingredients

• 1 cup french lentils (red lentils, dry lentils picked and thoroughly washed)
• 1/2 c yellow onion, roughly chopped
• 1 lb cabbage, small, chopped
• 2 inch ginger
• 2 in turmeric (fresh root or 1/2 tsp dried powder)
• 3 cloves garlic
• 1/2 jalapeno
• 4 tbsp parsley leaves, chopped
• 1 tsp thyme
• 4 tbsp red wine vinegar
• 2 bay leaves
• 1 c tomato sauce (8oz tomato sauce)
• 1 tsp salt and black pepper to taste
• 1 tbsp olive oil
• 2 tbsp hot sauce (or use chili flakes, use vegan and gluten free hot sauce)

Preparation

Step 1

In a food processor, add yellow onion, garlic, ginger, jalapeño, turmeric, 2 tbsp of parsley and grind to a coarse paste.

Heat oil in instant pot on sauce setting. Add onion mixture with thyme and sauce for 3-4 minutes or until mixture is slightly brown. Add washed lentils, bay leaves, 1/2 tsp salt, ** chopped cabbage and tomato sauce. Add 6 and 1/2 cups water. Close the lid. Cook on lentil/chill setting r high pressure for 12 minutes.

Once cooked, let instant pot auto release the pressure or switch to venting setting to release pressure. After presser has released, open the lid, add red wine vinegar, hot sauce, black pepper. Taste and adjust salt. Add remaining parsley. Serve with some fresh chopped cabbage on top. Enjoy!

Notes: Cooking time vary based on make and model of instant pot. Adjust timer as per instruction on pot.

Lentils should be tender. If soup get thicker add 1/2 cup more.

If you like slightly crunchy cabbage in soup them only add cabbage once lentils are cooked.