🍽️ Hearty Red Cabbage and Lentil Soup with Ginger and Chili

Name: Hearty Red Cabbage and Lentil Soup with Ginger and Chili
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g red cabbage; 200 g beetroot; 1 red chili pepper; 5 g ginger; 1 clove of garlic; 1 tbsp olive oil; 0.5 tsp coriander powder (ground); 1 tsp turmeric powder; 0.5 tsp cumin powder; pepper; 1 l vegetable broth; 120 g red lentils; 50 g dried barberries (or cranberries); 2 sprigs parsley; 0.5 organic lemon (juice and zest); 100 g yogurt (3.5% fat); 1 tbsp balsamic vinegar; salt

216 kcal · 30 min · 4 servings

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Ingredients

300 g red cabbage
200 g beetroot
1 red chili pepper
5 g ginger
1 clove of garlic
1 tbsp olive oil
0.5 tsp coriander powder (ground)
1 tsp turmeric powder
0.5 tsp cumin powder
pepper
1 l vegetable broth
120 g red lentils
50 g dried barberries (or cranberries)
2 sprigs parsley
0.5 organic lemon (juice and zest)
100 g yogurt (3.5% fat)
1 tbsp balsamic vinegar
salt

Instructions

1. Wash the red cabbage thoroughly and remove the hard core.
2. Cut the red cabbage into thin strips or use a grater.
3. Peel the beetroot and grate it coarsely.
4. Wash the chili pepper, halve it, and remove the seeds.
5. Cut the chili pepper into thin strips.
6. Peel the ginger and the garlic.
7. Finely chop the ginger and the garlic.
8. Heat oil in a large pot.
9. Sauté the red cabbage, beetroot, and chili pepper briefly in the hot oil.
10. Season the mixture with coriander, turmeric, cumin, and pepper.
11. Pour the broth over the vegetables.
12. Rinse the lentils in a sieve under running water.
13. Finely chop the barberries.
14. Add the rinsed lentils and the chopped barberries to the soup.
15. Simmer the soup covered halfway for about 15 minutes over low heat.
16. Add more broth if necessary, if the soup becomes too thick.
17. Wash the parsley and shake it dry.
18. Pluck the parsley leaves from the stems.
19. Cut the parsley leaves into thin strips.
20. Wash the lemon hot and dry it.
21. Grate the zest of the lemon.
22. Squeeze the juice of the lemon.
23. Mix the yogurt with the parsley strips and 1 to 2 teaspoons of lemon juice.
24. Season the soup with vinegar, salt, and pepper.
25. Fill the soup into bowls.
26. Add a dollop of the yogurt mixture as a garnish to the soup.
27. Sprinkle the soup with the lemon zest.
28. Serve the soup hot.

Nutrition per serving

kcal: 216
Protein: 11 g · Fett/Fat: 5 g · Carbs: 30 g