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A wonderful soup, a full meal in one bowl.
1/2 cup black lentils
1/2 cup red lentils
1/2 cup brown lentils
1 can chickpeas
1/2 (400-gram) package fine egg noodles (not extra-fine)
1 onion, chopped
500 grams beef, diced
1 small head cabbage, chopped small (or a vacuum package of shredded cabbage)
4 large carrots, grated with the large holes of a box grater
2 medium potatoes, diced
2 large zucchini, diced
3 to 4 stalks celery, diced finely
2 tablespoons chicken soup powder
black pepper, to taste
1 teaspoon hawaij for soup
a pinch of caraway seed powder
salt, to taste
canola oil, for sautéing
Soak lentils and chickpeas in water for an hour. Rinse well and drain. Set aside.
Warm the seasonings in a cup of boiling water. Set aside.
Toast the noodles in a little oil in a small frying pan. Set aside.
Prepare this soup in a seven-liter pot. Start frying the chopped onion in oil. Add diced celery and cook until soft. Add the meat pieces and fry for a few minutes. Add the cabbage and carrots and cook, while stirring, for a good few minutes more.
Add the potatoes and zucchini. Add the drained lentils and chickpeas.
Add boiling water to fill the pot three-fourths full. Bring to a boil, lower the heat, and cook for two and a half hours.
Add seasonings and toasted noodles only in the last half hour of cooking.
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where’s the tomato? this is called tomato soup
There is no tomato in this soup, we removed it from the title 🙂