Lentil spinach tomato soup

Ingredients

• 500 ml Water
• 500 g Tomatoes, diced
• 200 g Cabbage, thinly shredded
• 150 g Lentils
• 1 pcs Onion, chopped
• 1 pcs Lemon juice
• 2 clove Garlic, minced
• 1 tbsp Olive oil
• 1 tsp Oregano, dried
• 1/2 tsp Basil, dried
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Warm the olive oil in a large pot over medium heat then sauté the onion for several minutes.
2. Toss in the cabbage and the garlic then sauté about 5 minutes.
3. Add the water, diced tomatoes with liquid, and lentils to the pot along with dried herbs.
4. Stir to combine then bring heat to a boil.
5. Once the liquid starts to boil, reduce heat to a simmer.
6. Wait a few minutes then cover with a lid and allow to cook for 30 minutes, until lentils are just tender but not mushy.
7. Remove from heat and squeeze in lemon juice then stir together.
8. Divide into bowls and serve warm.