Tag Archives: lentil

Spiced Cabbage Soup with Lentils and Sweet Potato

7 Jan

Happy New Year! I’m not the greatest at making (or keeping) New Years resolutions, but most years I have vague aspirations to engage in some sort of healthier behaviour. This year, I’m motivated to do more batch cooking so that I’m not left scrambling to buy my lunch or pull together a last minute dinner after a busy day.

Thanks to having an extra-long weekend with not just one but TWO days to recover from New Year’s Eve, I was able to kick-start my pseudo-resolution with a simple yet flavourful cabbage soup from the new Oh She Glows Every Day cookbook. The cookbook was a Christmas present stolen from me (then lent to me) by my oh-so-generous brother, so I plan to churn out as many dishes from it as I possibly can before he asks for it back.

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If you’re groaning at the thought of another watery, bland cabbage soup, take note: this one’s anything but. It has lentils for added protein and fibre, sweet potato (because every soup can use a little sweet potato), and a 9-spice mix containing both sweet and smoked paprika. It’s simple to prepare but full of flavour. And perfect for the horribly cold weather that we’ve been hit with this week. For an easy make-ahead lunch, pair it with whole grain bread or crackers.

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Metabolism-Revving Spicy Cabbage Soup
(from Oh She Glows Every Day cookbook)

4 teaspoons extra-virgin olive oil
1 large sweet onion, chopped
3 cloves garlic, minced
2 tablespoons 9-Spice Mix, or more to taste (recipe below)
1 pound (1/4 large head) green cabbage, cored and finely shredded (about 5 cups)
14-oz (398mL) can diced tomatoes, with juices
4 cups low-sodium vegetable broth
1/2 cup uncooked red lentils
1 sweet potato, chopped into 1/2-inch (1 cm) cubes
1/2 tsp to 1 tsp fine sea salt
Freshly ground black pepper

  1. In a large stockpot, heat the oil over medium heat. Add the onion and garlic and saute for 5-6 minutes, until the onion is softened. Stir in 2 tablespoons 9-Spice Mix and cook for a minute or so, until fragrant.
  2. Add the cabbage and diced tomatoes with their juices. Simmer over medium to high heat for 5 minutes.
  3. Add the broth, red lentils, and sweet potato. Stir. Cover and simmer over medium heat for 15 to 20 minutes, or until the lentils and sweet potato are tender.
  4. Season with salt and pepper to taste, or add more 9-Spice Mix. Serve with a dollop of Cashew Sour Cream, if using (for a non-vegan option, use plain yogurt or sour cream). The soup keeps in the fridge for a week, and freezes well for 1-2 months.

Makes 4 large servings. Per serving: 278 kcal, 5 g fat, 47 g carbohydrate, 14 g fibre, 11 g protein, 596 mg sodium

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9-Spice Mix (makes approximately 2 tablespoons)
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried minced onion
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground turmeric
1/4 teaspoons dried thyme
1/4 teaspoon smoked paprika