Anti-inflammatory Lentil & Cabbage Minestrone Soup

1/2 a savoy or regular cabbage cut into small pieces
3 peeled and sliced carrots
500g of drained lentils (dry or canned)
3 cloves of chopped garlic 
1/4 of a white chopped onion 
2 chopped plum tomatoes 
1 cup of frozen corn kernels
1 tbsp of turmeric
1/2 a tsp of cayenne 
1/2 a tsp of black pepper
1/2 a tsp of ground cinnamon 
2 vegetable bullion cubes
4 cups of water
2tbsps of extra virgin olive oil 
2 mini hot red or yellow peppers (optional and removed once cook time is complete)
200g of pasta of your choice (optional)

1. In a large pot, add oil, garlic and onions. Mix and cook for 3-5 mins.
2. Add cabbage, tomatoes, carrots, corn and lentils. Mix well. Cook for 5-10 mins.
3. Add water, spices and bullions. Add hot pepper (optional).
4. Cook on low heat for 30 mins with lid partially on.
5. Add cooked pasta at the very end if you desire. Mix well.

Serves 4-6

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