Mildly Spicy Black Lentil Veggie Soup
NOTE: very similar to the Fall Lentil Soup, but different flavoring.
INGREDIENTS
- 8 cups water
- 1 cup dried black (Beluga) lentils
- 1 cup chopped potato (can use any type of potato you like)
- 1 cup chopped yellow onion
- 1 1/2 cups chopped carrots
- 3 1/2 cups chopped cabbage
- 2 teaspoons garlic powder
- 2 teaspoons dried celery
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt*
DIRECTIONS
*With salt, I actually recommend you add the salt to taste to soup after it’s cooked and you’ve portioned some out in your bowl.
You’ll need a larger pot, like a stock pot.
Chop the carrots (don’t slice them larger than 1/4″ thick) and potato (do the same size pieces as the carrots). Chop the onion (remember to breath through your mouth, not your nose!) and cabbage. For the onion, I usually try to do 1/2″ pieces and the cabbage, 1″ pieces.
Add your 8 cups of water and the spices to your pot and bring the water to a boil. Once it starts boiling, add the 1 cup of black lentils, turn the heat down to simmer (around low-medium) and start a timer for 10 minutes. After 10 minutes, add the carrots and potatoes and stir it all up.
Set the timer for another 10 minutes. When that goes off, add the cabbage and onion, stir it all up again and set the timer for a final 10 minutes.
When the timer goes off again, you’ll want to get a spoon and test the lentils. They should be nice and soft, not crunchy at all. 30 minutes time is usually plenty (and the other veggies will be done as well). If for some reason you’ve still got slightly crunchy lentils, try another 5 minutes and re-check and they should be ready.
This will last in the fridge about 5 days, or you could even freeze it. Makes a nice big pot of soup, so great for meal prep too.