Red Lentil and Carrot Soup

3 tbsp olive oil

1 L of vegetable broth

1 cup dry, red lentils

1 large onion

2 large carrots

1/4 tsp cumin

1/2 tsp tumeric

1 cup finely chopped cabbage

1 cup of dried rice noodles

pepper to taste

water

Saute onions and lentils in olive oil until onions begin to soften. Grate in carrots and saute for a few more minutes. Add vegetable broth bring to low boil. Stir in spices and lower heat to simmer. Simmer for 30 minutes. Turn up the heat to medium-high. When it starts to lightly boil, add cabbage and rice noodles. Cook 5 - 7 minutes or until noodles are tender.

Serves 4