Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 medium carrots, sliced (~1 cm rounds)
- 2 medium potatoes, chopped (~3 cm)
- ¼ white cabbage, roughly shredded
- ¼ teaspoon hot pepper flakes
- 1 teaspoon sea salt, to taste
- 50 ml (¼ cup) red wine
- 400 grams (14 oz) canned diced tomatoes
- 800 ml (3 ⅓ cups) water or vegetable broth
- 120 grams (½ cup) green lentils
- ½ teaspoon black pepper
- 2 teaspoons herbes de provence
- 70 grams (¾ cup) whole grain pasta
Instructions
- Heat a large soup pot over medium heat. Once the pot is heated, add the olive oil.
- Add the onion and garlic and sauté until translucent, 3-4 minutes.
- Add the carrots and potatoes. Cook for about five minutes, until slightly softened.
- Add the cabbage, hot pepper flakes, and salt. Cook for another five minutes, then deglaze with red wine.
- Stir in the canned tomatoes. Add the water or broth.
- Cover and bring the soup to a boil. Add the lentils. Reduce to a simmer and cook, covered, for 15 minutes.
- Taste for seasoning and add more salt if needed. Stir in the herbs and black pepper.
- Add the pasta and cook according to package instructions.
- Taste again and serve. Store leftovers with pasta separate if planning to refrigerate or freeze.
Notes
- Leftovers keep well for up to three days in the fridge or a month in the freezer.
- Cook pasta separately if storing to prevent it from becoming too soft.
- Adjust spice levels by adding more or less hot pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg