Spiced Red Cabbage and Lentil Soup

Ingredients

• 700 red cabbage, core removed, roughly shredded
• 150 g red lentils, rinsed
• 1 white onion, finely chopped
• 3 garlic cloves, crushed
• 2 celery sticks, finely chopped
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 400 g tinned chopped tomatoes
• 1200 ml vegetable stock, hot
• 3 tbsp olive oil
• 1 lemon, juiced
• 1 tsp salt
• 10 g fresh coriander, roughly torn (optional)or use flat-leaf parsley

Contains: celery.

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and celery and cook for 7 minutes, stirring regularly, until softened and translucent.About 7 min
2. Add the crushed garlic, cumin, smoked paprika, and ground coriander. Stir and cook for 1 minute until the spices are fragrant.About 1 min
3. Add the shredded red cabbage and stir to coat it in the spiced oil. Cook for 3 minutes, stirring, until it begins to wilt.About 3 min
4. Pour in the tinned tomatoes and hot vegetable stock. Add the rinsed red lentils and salt. Stir well and bring to a vigorous boil.About 3 min
5. Reduce the heat to a steady simmer, cover partially with a lid, and cook for 25 minutes until the lentils have completely dissolved into the broth and the cabbage is tender.About 25 min
6. Squeeze in the lemon juice and stir. Taste and adjust the seasoning. Ladle into bowls and scatter over fresh coriander if using.