Ginger Lentil Soup with Cabbage and Carrots

Ginger Lentil Soup with Cabbage and Carrots
A fragrant and hearty soup inspired with Asian inspired flavors. It’s easy, it’s healthy, it’s delicious.  Damn…  now I want some.

2 T sesame oil

1” piece of fresh ginger, grated fine
2 cloves garlic, minced
1.5 c sliced onion
1.5 c diced carrot
2 c lentils, cooked very al dente (read the back of the bag, it will tell you how!)
4 c beef or vegetable broth
2 T soy sauce
3 c raw cabbage, roughly chopped

First do this:

In a large stock pot, over medium heat, sautee the ginger, garlic, onion and carrot 5-7 minutes. 

Then do this:

Add lentils, soy sauce and broth.  Bring to a simmer, cover and cook until the lentils are tender, 15-20 minutes. 

Now do this:

Add cabbage, simmer until tender, an additional 10-15 minutes.

Eat it like this:

I like to add a couple chow mein noodles on top, for texture.

Are you a hot-head?  Add ¼ - ½ tsp (or more) or Sriracha or sambal.

Keep this in mind:

Cooked cabbage does not freeze well.  I learned that the hard way.  If you want to make this and freeze, just omit the cabbage.  Thaw your soup-cicle, see “Now do this” and you’re right back where you want to be.  (Without mushy cabbage)