Lentil Soup with Green Cabbage, Diced Tomatoes, and Curry

One of my favorite things to do in the winter is to make a big pot of soup and reheat it for several easy dinners over the course of the week. Last week, with a vague recollection of some lentil soup Dana once threw together with spare ingredients, and having an abundance of green cabbage on hand, I made this:

Cook a bag of lentils. While these are simmering, in a big pot, saute several cloves of garlic and an onion, diced, in olive oil. Before browned, add about 2 cups of sliced carrots, about 8 small red potatoes, quartered, and 6 cups of water with buillion. (All quantities are approximate, since I just throw in what I have and stop when it looks good. You know how it is.) When the vegetables have begun to get tender, add half a green cabbage, shredded, and a can or two of diced tomatoes; cook for a few minutes. Drain the lentils and stir in. Add salt and pepper and 1-2 tsps of curry powder; taste and adjust.

This is really sublime with a loaf of crusty bread on a grey, drizzly evening. Maybe with some Port Salut. And a bottle of grenache, or a grenache/syrah. And a pear poached in brandy with vanilla bean ice cream and nutmeg.

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