Slimming Lentil Vegetable Soup
There is a well known florist in Johannesburg who's made a name for herself with her very creative business model. When someone has a baby/birthday/reason to celebrate, friends and family all order blooms from this famous florist, who then sends the recipient just one floral arrangement, plus cards from all the other well-wishers. Then, every Friday, she sends another single arrangement, and continues to do so weekly until all the paid-for floral gifts are accounted for. I wish we could do the same thing with chaggim and sensibly spread them out over a period of months. I'm quite sure I'm not the only one suffering the after-effects of 3 weeks of constant festivities, and I'm therefore equally confident that this slimming soup recipe will be especially welcome. Super simple to make, and economical too, it's easily filling enough to make a low-calorie meal, and is ultra delicious too. Welcome to 'the other side' of the chaggim...this essential, autumn recipe will get you back on track fast.
Canola oil for frying 1 large onion, chopped 1 teaspoon crushed garlic 1 teaspoon dried thyme OR oregano 3 large carrots, grated 1 cup dried red lentils 6 - 7 cups parve chicken stock 1/2 cup chopped parsley 2 full cups shredded cabbage 1 heaped tablespoon tomato paste 2 bay leaves 1 teaspoon sugar 1 teaspoon salt and pepper to taste 1 teaspoon Worcestershire sauce (find fish-free at Meatland) 1: Fry the onions, garlic, thyme and carrots for a few minutes till softened then add remaining ingredients. 2: Bring to the boil, then turn down heat and simmer covered for 20 minutes, stirring once or twice during cooking. 3: Soup is delicious served with a spoonful of pesto stirred into each bowl but is equally good served as is. COOK'S NOTES: It's important to use red lentils here as they cook till they are very soft and basically dissolve into the soup. Feel free to use the ready-shredded cabbage packs but you'll still need to add additional grated carrot. I occasionally make this even more substantial by adding diced zucchini and crushed tomato for even more body. This soup thickens on standing so dilute with a little extra stock or water if necessary.