Veggies on the counter

I’m sorry for posting again another soup recipe, but my soup fever has yet to stop. I know that, instead of thinking about ingredient combinations to try for soups and their toppings, I should seriously be thinking about making a dessert of some kind and posting it up here (this blog hasn’t seen one in sight for a couple of months now). I’m planning on working on that this upcoming weekend though, but until then, let’s (continue to) talk soup, shall we?

I’ve been eating this soup as a meal in itself for supper the last couple of days. Thanks to the lentils, it’s quite filling and heartwarming. It’s also quite affordable and literally feeds a crowd. There are a couple specifics about it that I’d like to highlight though. The soup tastes delicious the moment it’s made but I think it improves after a day in the fridge – like most stews, the flavours have time to mingle and develop. It also thickens quite a bit after being refrigerated so, if reheating, feel free to add a couple tablespoons of water to thin it out a bit.

The parsley pistou was a last minute addition that contributes with sharpness and freshness to the whole thing. You could make it by blending the ingredients together in a food processor, but my picky self thinks that chopping them by hand makes it more textured and encourages some flavours to be more prominent than others with each bite, instead of getting lost in an homogenized mixture. Enjoy the soup and see you soon! ;)

Red Lentil and Cabbage Soup with Parsley Pistou

(serves 6)

For the soup:

220g / 2 medium sized yellow onions, cut into half-moons

8 garlic cloves, finely chopped

2 tablespoons olive oil

300 g / 1 ½ cups red lentils, picked through

6 cups water or low sodium vegetable stock

400 g / 1 small head of cabbage, cut into thin strips (I used savoy)

¾ teaspoon salt (you might need less if using stock instead of water)

1 teaspoon freshly milled black pepper

For the parsley pistou:

35 g / 1 large bunch parsley

10 pitted green olives

1 garlic clove, minced

2 tablespoons lemon juice

7 tablespoons olive oil

For the soup: In a large pot over medium heat, add the olive oil, onions and garlic cloves. Sautée for 4 to 5 minutes, or until the onion has softened.

Add the lentils and the water or stock. Bring the mixture to a boil and, once boiling, decrease the heat to low medium. Simmer for 20 minutes.

Working in batches (or transferring the soup to a large bowl and using a hand blender instead) purée the soup in a blender until smooth. Return the soup to the pot, add the salt and black pepper and bring it to a boil. Add the shredded cabbage, reduce the heat to low and simmer for additional 15 minutes, or until the cabbage is very tender. Serve the soup with lots of pistou (recipe follows) on top and an extra pinch of black pepper.

For the pistou: Using a sharp knife, chop the parsley very finely. Chop the olives and garlic as well, mixing it, little by little, with the parsley. Transfer the mixture to a bowl, add the lemon juice and olive oil and whisk everything together. Have a taste and adjust the seasoning if needed. Serve over the soup.