Curried lentil-cabbage soup
My take on an Indian dal, rich in curry powder and other spices, full of tender cabbage.
Ingredients
- 2 tbsp olive oil (extra virgin) or ghee (use olive oil for plant-based diet)
- 1 onion diced (use 2 bunches green onions for migraine and low-tyramine diet)
- 1 tbsp curry powder mild or medium (salt-free version)
- 1 tbsp nigella seeds optional
- 1 tbsp mustard seeds optional
- 1 cup lentils (use yellow split peas or chana dal for migraine and low-tyramine diets)
- 4 cups vegetable stock (low-sodium) can use low-sodium chicken broth
- 1 cup cabbage shredded, or spicy cabbage slaw
- 1/4 cup cilantro minced or Italian flat-leaf parsley if you hate cilantro
Instructions
- Heat oil or ghee in large Dutch oven over medium heat until shimmering. Sauté onion until golden brown, about 5 minutes.
- Sprinkle curry powder and seeds over the mixture (if using) and cook for 1 minute more or until seeds start popping.
- Stir in lentils, broth, and cabbage and bring to a boil. Turn down and simmer for 30-60 minutes until lentils are very tender. (Time will vary based on type and age of lentil.)
- Stir in minced herbs and serve by itself or over cooked basmati rice. This freezes beautifully.