Sunday, January 9, 2011

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

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