I was playing skyrim and the sludge of a soup in some random dude’s house caught my eye. In a lot of ways we’re all just scandinavian peasants aren’t we? Ignore the fact I added potatoes and orange modern age carrots. I’m really undercutting the authenticity of this whole thing. I’ll shut up.

Prep time: 15 minutes

Cooking time: 60 minutes

Ingredients for 4–5 servings

  • 1 cup green or brown lentils
  • 300g mushrooms (champignons), sliced
  • 1–2 leeks, cleaned and sliced into half-moons
  • ~500g cabbage, thinly sliced
  • 3-4 potatoes, chopped
  • 2-3 carrots (optional), sliced
  • 2–3 tbsp oil
  • ~1.2–1.5L water
  • salt

To finish

  • fresh parsley, chopped
  • ½ lime (juice)

Optional

  • 1–2 garlic cloves

Steps

  1. Heat a pan over medium-high. Add mushrooms and cook until they release their water. Continue cooking until the water evaporates and the mushrooms become deeply browned. Set aside.
  2. In a large pot, heat oil over medium heat. Add leeks and cook gently for 10–15 minutes until soft and slightly golden. Add garlic in the last minute if using.
  3. Add lentils and water to the pot. Bring to a simmer.
  4. Add cabbage, potatoes, and carrots (if using). Season with salt early.
  5. Simmer gently for 45–60 minutes, stirring occasionally.
  6. Return mushrooms to the pot.
  7. Mash a small portion of the potatoes and lentils against the side of the pot to thicken slightly (do not overdo).
  8. Add a small splash of oil and adjust salt.
  9. Turn off heat. Add chopped parsley and a small squeeze of lime juice. Stir and taste. Adjust salt or lime if needed.
  10. Rest briefly before serving. Improves further after a few hours or the next day.
  11. Don’t take an arrow to the knee.