1/2 chopped cooking onion
1 whole red chili
1 large garlic clove
1/4 cup red lentils
1/2 cup chopped cabbage
2 carrots cut into 1/4 inch slices
2 tbsps tomato sauce or chopped tomatoes
1 cup Cookin Greens Athlete's Mix (frozen)
1 tsp chili flakes
1 tsp red wine vinegar
1 tsp parsley
1 cooked and sliced Andouille or Chorizo sausage (optional)
2 small white potatoes chopped into chunks
1 tsp smoked paprika
1 tbsp Old Bay Seasoning
Salt and Pepper to taste
3 cups of water
DirectionsI started with some shrimp shells that I had saved to make a fish stock and put them into a large Dutch Oven pot filled with water and salt and at a rolling boil I put the shrimp shells in and boiled for about 15 minutes with Old Bay Seasoning. Once the shrimp has released the flavour from the shells you can remove the shells and start adding the rest of the ingredients. Add the potatoes, onions, cabbage and carrots and cook about 15 minutes. Add the lentils, tomato paste, garlic, chilli's, tomato sauce, smoked paprika and salt and pepper. Cook for about 10 minutes and then add the parsley and cooked Sausage and red wine vinegar and the Cookin Greens. Cook for another 15 minutes to release the flavour and defrost the Cookin Greens. Cook long enough to blend all the flavours and keep the greens still bright. The whole cooking time should take about an hour but you can cook it more or less depending on how much you want to develop the flavours. I find that layering the flavours and adding the ingredients based on what takes the longest to cook is the best way to make sure it all blends together well and retains the best flavours.
Serve it with a great piece of french bread and you have a filling meal.
It will yield about 6 servings.
This soup freezes well and is great for those cold winter nights when you are out all day and want something to warm you up quick.
This soup is a great soup to get your protein and greens and give your body a great kickstart to a bit of detoxing. You can omit the Andouille sausage and use vegetable stock if you want to make it vegetarian but the shrimp stock and sausage adds a lot of cajun flavour that boosts the whole flavour of the soup.