The Best Tasty Lentil Cabbage Soup - Vegan, Plant Based, Whole Food Plant Based, Fat Free, Oil Free,

INGREDIENTS

2 medium onions (or 3 small)

2 cups of chopped white cabbage

3 Carrots

1 Zucchini

1c worth of frozen spinach (or half a 250g pack) - could add the full pack too!

2-3 Jerusalem Artichokes slivered finely (optional, but we have quite the harvest!)

1c Australian Red (not split) lentils (dry)

1 t Italian Herbs

Pepper to taste

METHOD

1- Add onions to pan. Water saute till caramelising. 

2- Chop the veggies and add them in (EXCEPT SPINACH). Cut to the texture you prefer -  I medium dice them.

3- Add in your water to cover 

4- Add lentils and spices to taste

5- Bring to boil and then simmer for 30 minutes for aldente or 50 minutes for tender. The lentils will turn to mush- this is what I prefer. If you do not, time it to add in the last X minutes according to packet directions. 

6- Once there is only 5 minutes left of time add in the frozen spinach. This will ensure it stays green.

7- Serve and eat!

TASTE

The lentils add a thickness rich flavour throughout the soup and the jerusalem artichoke adds a nice sweetness

TEXTURE

It is full bodied, chunky but tender with bites of aldente pieces. The lentils add a thickness and the pepper adds a comforting warmth.

NOTES
You can add a splash of UNSWEETENED soy milk to your bowl as a creamer.