The weather is still a bit nippy in the mornings and I find myself craving for comforting meals even now 🙂 I had recently bought some gorgeous Fennel from my local Whole Foods and used them in two different ways, my Roasted Curried Fennel and this recipe in which I’ve used all the stems and fronds as well.Soups are a great nutritious lunch option without too many calories if made healthier and you can make so many varieties of soups to suit your palate.Eating healthy also naturally makes you feel good 🙂
I’ve taken Mom’s staple Dal Recipe using Red Lentils and Cabbage and just added sweet Fennel to amp up the flavors.It works beautifully 🙂 The Cabbage and Fennel are sliced thinly and sautéed along with some spices and ginger and then cooked along with the Lentils until all soft and creamy.I love the crunch from the fennel stems that contrasts the otherwise creamy texture and the flavors are just delicious! The turmeric gives it a vibrant color and in India it would be served alongside some Rice or Roti,Pickles and Raita! In my efforts to cut down on carbs I enjoyed it on its own 🙂 You can make it thick or watery depending on your preference!I like mine quite thick and creamy.Packed with protein and vitamins this is one healthy soup you’re going to love!
Lentil,Cabbage and Fennel Soup-Indian Inspired
Ingredients
- Red Lentils-1 cup
- Sliced Green Cabbage-1 cup
- Sliced Fennel including the stems and fronds -1 cup
- Bay Leaf-1
- Cumin Seeds-2 tsp
- Ginger-1 inch crushed
- Ground Coriander-2 tsp
- Turmeric-1 tsp
- Tomato-1 chopped
- Green chili/jalapeño-1 chopped
- Water-2 cups
- Salt- to taste
- Oil-2 tbsp
Instructions
- Wash the lentils and keep aside.Prepare the veggies.
- In a pot heat oil and the cumin seeds until it crackles.
- Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños.
- Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.
- Add water and salt.Bring to a boil.
- Reduce the heat and cover.Let it cook until the lentils are tender about (15-20 mins) If its too thick add some more water and mix.Check seasonings.
- Serve hot!
We made it tonight and loved it! We followed all the directions but added 3 cups of water and it still wasn’t a soup, more of a hearty meal. Still so good.
Thankyou!Yes it is hearty and very filling 🙂 So glad you loved it!
The winter is just around the corner so its time to get your soup out again, great recipe and looks delicios
Soni your soup looks delicious! The combination of cabbage and fennel is genius! What unique flavors for a lentil soup! Great recipe my friend!
mjskit recently posted..Southwestern Pileup
Oh this looks so healthy and tasty, I am going to be in need of low calorie healthy food when I get back from holidays :0!
Gourmetgetaway recently posted..A Singapore Holiday w Kids
ANYTHING with fennel is a sure bet winner with me! This looks delicious!
What an inspiring recipe! Red lentils are some of my favorites and fennel must be giving such a fresh aroma to it with the cabbage all together. Thanks for sharing Doni. I hope to make it soon once the heat is less (I would prefer your soup hot in the rains)
Loved the flavorful sup..delicious!!
julie recently posted..Seasoned Oven Roasted Chicken
So many amazing flavors packed into a little bowl! Definitely want to try 🙂
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted..Boal Mansion Eight Course Dinner