My friend AB cooks the best Lentil and Cabbage Soup – she made it once when I went over to her place for dinner and I’ve been wanting to make it since. Our focus is always more on the catch up and less on the food, so the meal is always simple, but nutritious (she is vegetarian, and rediculously healthy).
Now that winter is coming, it’s time to get our lentil soup on! I’m usually not a big fan of lentils, but in this soup, they are rich, silken and full of flavour. Gladly, I am not vegetarian, and that means – bacon! Not too much mind you, but it does impart a richer flavour to the soup, a little more oompf. You can also do it the German way and add sausages, but for me, it’s bacon all the way.
This is really an ultimate comfort soup that ticks so many boxes – feeling a bit frugal? Your girlfriend/boyfriend/housemate is under the weather? You really can’t be arsed to cook? Need a good source of protein and fiber? Lentil and cabbage soup it is!
Puy Lentil and Savoy Cabbage Soup with Lardons
Extra virgin olive oil
1 pack of smoked lardons (or streaky bacon will do)
1 stick of celery, finely chopped
1 carrot, peeled and sliced
1 onion, finely chopped
2 cloves of garlic, roughly chopped
5-10 springs of fresh thyme, leaves removed
2 bay leaves
2 cups (or approx. half a head) of Savoy Cabbage, chopped to bite-sized pieces
1 cup Puy lentils (green lentils), washed but no need to soak
5 cups of chicken or vegetable stock
2 cups of water (optional)
Salt and pepper