This recipe is the quickest, easiest way I’ve found to lentils to my diet. It takes about 45 minutes to make, and any leftovers are great for lunches. The measurements are not exact, so feel free to vary it depending on amounts of the vegetables you have on hand. Serve with oat crackers or bread, and slices of cheese.
In a medium size pot with a heavy bottom, heat the oil and add paprika, and garlic if using. Sauté gently just until it starts to change colour, about 30 seconds.
Add cabbage, sweet potato and carrots, turn up heat to medium and sauté the vegetables until they are limp, about 10 minutes.
Add the tomatoes, lentils, water or stock, and 1/2 tsp salt.
Bring to a boil, and simmer gently for about 20 minutes until lentils almost see-through and the soup is thick.
Season with salt and pepper to taste and stir in cilantro or parsley.
Variations: add 1 cup of shredded cooked chicken or 1 cup cubed firm tofu
*For a low FODMAPs soup, replace the olive oil and garlic cloves with 2 Tbsp garlic-infused oil.
**For low FODMAPs, buy onion and garlic free stock, or make your own.