Winter Stew

This is an adaptation of something Pam invented. It consists of cabbage, lentils, chickpeas and carrots. Pam makes it as a brothy soup, while I prefer a heartier version. We both combine two different cabbages to add interest and for a more complex taste. The usual choice is regular green cabbage and napa. This time around I tried it with napa and red cabbage. While the red was beautiful (especially together in the pot with carrots) in the end it gave a muddier color to the soup. It did have great texture though, as it is sturdier it remained more al dente. The thing that makes this soup uniquely delicious is that it's seasoned with plenty of cumin, yum!

- Jackie