Spicy Cabbage & Lentil Recovery Soup

Name: Spicy Cabbage & Lentil Recovery Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Cuisine: Mediterranean
Ingredients: 1 tbsp (15 ml) olive oil; 1 large sweet onion, chopped; 4 cloves garlic, minced; 1 1/2 tsp sweet paprika; 1/4 tsp smoked paprika; 1 tsp dried oregano; 1/4 tsp ground turmeric; 1/4 tsp dried thyme; 1/2 tsp fine sea salt; Freshly ground black pepper to taste; 4 cups (400 g) green cabbage, finely shredded; 1 can (398 ml) diced tomatoes, with juices; 4 cups (1 L) low-sodium vegetable or chicken broth; 3/4 cup (150 g) uncooked red lentils, rinsed; 1 medium sweet potato (about 250 g), peeled and cut into 1 cm cubes; 1 tsp apple cider vinegar; Fresh parsley; Plain Greek yogurt (optional); Crusty sourdough or whole grain bread on the side

battery_android_frame_bolt Post-Run

Eat 30-60 min after

A hearty, anti-inflammatory recovery soup built for the day after a hard effort. Red lentils add a complete protein boost, sweet potato brings fast-absorbing carbs, and the spice blend delivers real depth of flavour without needing a premade mix. Big batch, freezer-friendly, and gets better the next day.

skilletPrep 15 min · Cook 30 min

restaurant4 bowls

bolt

Carbs

~42g

exercise

Proteins

~14g

Ingredients

Base

1 tbsp (15 ml) olive oil

1 large sweet onion, chopped

4 cloves garlic, minced

Spices

1 1/2 tsp sweet paprika

1/4 tsp smoked paprika

1 tsp dried oregano

1/4 tsp ground turmeric

1/4 tsp dried thyme

1/2 tsp fine sea salt

Freshly ground black pepper to taste

Soup

4 cups (400 g) green cabbage, finely shredded

1 can (398 ml) diced tomatoes, with juices

4 cups (1 L) low-sodium vegetable or chicken broth

3/4 cup (150 g) uncooked red lentils, rinsed

1 medium sweet potato (about 250 g), peeled and cut into 1 cm cubes

1 tsp apple cider vinegar

To Serve

Fresh parsley

Plain Greek yogurt (optional)

Crusty sourdough or whole grain bread on the side

Notes

Freezes well for up to 2 months. Portion into individual containers after a long run day and you have recovery meals ready all week. The lentils absorb more liquid overnight, so add a splash of broth when reheating. For a chunkier, more stew-like texture, cut the cabbage into larger pieces and add 5 minutes to the simmer time. Skip the Greek yogurt to keep it fully vegan.

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until softened. Add garlic and cook 1 more minute.

1 tbsp (15 ml) olive oil

1 large sweet onion, chopped

4 cloves garlic, minced

Spices

Stir in all the spices and cook for 30-45 seconds until fragrant.

1 1/2 tsp sweet paprika

1/4 tsp smoked paprika

1 tsp dried oregano

1/4 tsp ground turmeric

1/4 tsp dried thyme

1/2 tsp fine sea salt

Freshly ground black pepper to taste

Soup

Add the cabbage and stir to coat with the spices. Cook for 3-4 minutes until it starts to soften.

4 cups (400 g) green cabbage, finely shredded

Soup

Pour in the diced tomatoes and broth. Add the lentils and sweet potato. Stir everything together.

1 can (398 ml) diced tomatoes, with juices

4 cups (1 L) low-sodium vegetable or chicken broth

3/4 cup (150 g) uncooked red lentils, rinsed

1 medium sweet potato (about 250 g), peeled and cut into 1 cm cubes

Soup

Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20-22 minutes, until lentils are completely soft and sweet potato is tender.

Soup

Stir in the apple cider vinegar. Taste and adjust salt. Add a splash more broth if it thickened too much.

1 tsp apple cider vinegar

To Serve

Serve topped with fresh parsley and a dollop of Greek yogurt if using.

Fresh parsley

Plain Greek yogurt (optional)

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Spicy Cabbage & Lentil Recovery Soup

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