A Robust Soup for a cold winter's night. Last week was perfect for this and my entire family loved it. I had even doubled the recipe and wished I had more left over. Doesn't quite make a lot.
1/2 cup brown lentils
2 teaspoons very finely chopped onion
1 medium clove garlic, smashed, peeled, and minced
3/4 tsp unsalted butter
1 small tomato, peeled and cut into 1/2 inch cubes
1/2 tsp dried oregano
1/8 tsp ground cumin
1/2 pd firm potatoes, peeled and cut into 1/2 inch cubes
2 green cabbage leaves, cut into 1 1/2 inch squares
2 tsp chopped cilantro
1 tsp kosher salt
Freshly ground black pepper, to taste
In a Medium saucepan, stir together the lentils, 3 cups water, the onion, garlic, butter, tomato, oregano, and cumin. Bring to a boil. Lower heat and simmer, covered for 25 minutes, or until the lentils are tender.
Stir in the remaining ingredients. Cover. Simmer until the potatoes are tender, about 20 minutes.
Add the cilantro in at the very last just before serving.
Makes 4 cups.
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