Lentil soup with cabbage and vegetables

Ingredients

• Vegetables (half spinach, half cabbage, nettles, parsley, and a few sprigs of parsley): approximately 1.5 kg
• Two carrots
• Three onions
• 2 tablespoons of dried mint
• Approximately 1 1/2 cups of flour
• A cup of peas
• oil paint, as needed, for onions and mint
• salt, as needed
• Turmeric, two tablespoons
• Vinegar, to your liking

First, peel the beets, then cut them into thin slices and cook them over low heat in water until they are tender.

After steaming the beets, we add the lentils and chopped vegetables, and let them cook until tender.

In the meantime, prepare the mint and chili peppers, then add the turmeric.

I add about 4 to 5 cups of water to the flour, then I carefully mix all the ingredients together by hand.

Once the lentils and vegetables are cooked, add half of the red onion to the pot and let it simmer for a few minutes.

Next, we add about 4 cups of boiling water to the soup, then gradually incorporate the sifted flour, while constantly stirring to prevent lumps from forming.

If the soup becomes too thick, we add water, then mix it thoroughly to achieve a consistency similar to that of a regular soup.

After measuring the salt and pepper, we add the fresh mint, the remaining fried onions, and the vinegar (keeping a small amount aside for garnish).

Let it simmer for a few minutes to allow the strong vinegar smell to dissipate.

If you don’t like vinegar, you can serve the stew with pomegranate jam.