Red Cabbage Lentil Soup

Ingredients

• 300 g red cabbage
• 200 g beetroot
• 1 red chili pepper
• 5 g Ginger
• 1 Garlic clove
• 1 tbsp Olive Oil
• 0.5 tsp ground coriander powder
• 1 tsp turmeric powder
• 0.5 tsp cumin powder
• pepper to taste
• 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. 1.

   Wash, trim, and slice the red cabbage into fine strips or shreds. Peel and grate the beetroot coarsely. Wash, halve, deseed, and slice the chili pepper thinly. Peel and finely chop ginger and garlic.

2. 2.

   Sauté the cabbage, beetroot, and chili in hot oil for a moment. Season with coriander, turmeric, cumin, and pepper. Add the vegetables, cook briefly, then pour in the broth. Rinse the lentils under cold water. Finely chop the barberries and add them with the lentils to the soup. Simmer partially covered over low heat for about 15 minutes, stirring occasionally; add more broth if needed.

3. 3.

   Wash, dry, and strip the parsley leaves into ribbons. Wash the lemon hot, dry, grate its zest, then squeeze out the juice. Mix the parsley with yogurt and 1–2 tsp lemon juice.

4. 4.

   Season the soup with vinegar, salt, and pepper, then ladle into bowls. Garnish with the yogurt mixture and sprinkle with lemon zest before serving.