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Cabbage and Red Lentil Soup

An unlikely mix of ingredients—including cabbage, red lentils, leeks and a jalapeño pepper—creates a simple, satisfying soup.
Servings 3 to 4 (see Kitchen Notes)

Ingredients

  • 2 tablespoons olive oil
  • 1–1/2 cups pale green and white part of leek, sliced thin, then chopped
  • 1 or 2 garlic cloves
  • 1 tablespoon fresh ginger, minced
  • 1/2 teaspoon turmeric
  • 1 jalapeño, cut in half, seeded, then thinly slice the halves crosswise
  • 3 cups chicken or turkey stock
  • 3 cups water
  • 3 tablespoons tomato paste
  • 2 tablespoons white miso
  • 1 cup red lentils
  • 2 bay leaves
  • 1 pound green cabbage, cored, sliced thin and chopped (you want small pieces of cabbage, not big chunks)

Instructions

  • In a heavy-bottomed pot, heat the olive oil over medium flame. Add the leeks, stir to coat with oil, and sauté gently until the leeks become translucent, about 3 minutes. Add the garlic and ginger and sauté for another minute or so. Add the turmeric and jalapeño and cook, stirring, for a couple more minutes, until the leeks start to turn golden.
  • Pour in the stock and water, then stir in the tomato paste and the white miso. When everything is stirred together, add the lentils, the bay leaves, and the cabbage, and stir again.
  • Bring to a boil, then reduce the heat and simmer gently until the lentils are cooked. It will be about half an hour. Discard the bay leaves.
  • Serve in big bowls, with a baguette if you like, or on its own. This tastes better the next day, of course.

Kitchen Notes

Serves how many? Served with a crusty baguette and butter, this can be a light, satisfying dinner for four. If you skip the bread (we didn't have any in the house on Sunday), you'll have three generous servings.