Recipes

Recipe: Turmeric winter roots, cabbage and lentil soup

Donal Skehan
Fri Jan 13 2017 - 12:00
Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
Ingredients
  • 1tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 heaped tsp turmeric
  • 2tsp ground cumin
  • 1tsp ground cardamom
  • 2 large carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 150g green lentils
  • 1 litre vegetable stock
  • 120g savoy cabbage, sliced in thick strips
  • Sea salt and ground black pepper
  • Good quality sourdough, to serve

This recipe is ideal for fridge clear-outs, beyond the ingredients listed here, any root vegetables or brassicas are welcome additions.

Heat a casserole over a medium-high heat and add a drop of olive oil.

Add the onion and a sprinkle of sea salt and cook gently for 6-8 minutes until tender.

Stir through the garlic, turmeric, cumin and cardamom and fry until aromatic. Add in the carrots, parsnips and lentils and stir through before add the vegetable stock. Season and bring to a steady simmer and cook gently for 35 minutes or until the lentils are cooked.

Just before the end of the cooking time, add in the cabbage and stir through, cook until the cabbage is tender. Season to taste and serve in deep bowls.

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