- 1 cup French green lentils, soaked in filtered water for 24 hours (optional: germinated for three days)
- 1 cup onions minced
- 1 cup carrots finely chopped
- 1 cup Nappa cabbage finely chopped
- 1 tomato (diced)
- 1 garlic clove
- 1 bay leaf
- 1 tsp dried oregano
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tsp red wine vinegar
- 1 tsp salt or Himalayan sea salt
I. Heat the olive oil in a pan and add the garlic, onions, carrots and Nappa cabbage.
II. Sauté until the onions are translucent (about 5-7 minutes).
III. Add the lentils, bay leaf, oregano and cover with water (4-5 times more than the total volume).
IV. Bring to a boil and simmer until lentils are soft*.
*Be sure to skim off the foam while cooking the lentils.
V. Add the vinegar and salt.
VI. Simmer until water reduces to the level of the lentils. The broth should now be brown and creamy.
Gluten free
Vegetarian
No added sugar
Lactose Free
Favorable combinations
Super Food
Protein
