Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 medium carrots, sliced (~1 cm rounds)
- 2 medium potatoes, chopped (~3 cm)
- ¼ white cabbage, roughly shredded
- ¼ teaspoon hot pepper flakes
- 1 teaspoon sea salt, to taste
- 50 ml (¼ cup) red wine
- 400 grams (14 oz) canned diced tomatoes
- 800 ml (3 ⅓ cups) water or vegetable broth
- 120 grams (½ cup) green lentils
- ½ teaspoon black pepper
- 2 teaspoons herbes de provence
- 70 grams (¾ cup) whole grain pasta
Instructions
- Heat a large soup pot over medium heat. Add olive oil.
- Sauté onion and garlic until translucent, 3-4 minutes.
- Add carrots and potatoes. Cook 5 minutes until slightly softened.
- Add cabbage, hot pepper flakes, and salt. Cook 5 minutes, then deglaze with red wine.
- Stir in canned tomatoes. Add water or broth.
- Cover and bring to a boil. Add lentils. Simmer covered 15 minutes.
- Season with herbs and black pepper. Add pasta and cook per package instructions.
- Taste and adjust salt. Serve or store with pasta separate for leftovers.
Notes
- No need to soak lentils before cooking.
- Green lentils hold shape well in soups.
- Add cabbage early to soften and absorb flavors.
- If soup tastes flat, adjust salt and acidity after cooking.
- Cook pasta separately for leftovers to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg