Ingredients:

1/2 head cabbage, chopped

2 ¼ cups (540ml) lentils, rinsed

1 to 1 ½ cups beans, cooked (kidney, black, or mixed)

3 medium onions, diced

2 large carrots, sliced

4 cloves garlic, minced

8 cups natural spring water (adjust for thickness)

165ml tomato paste

1 tbsp chia seeds

1 tbsp quinoa

1 tbsp flax seeds (ground for better absorption)

1 tbsp cornmeal (helps thicken)

1 tbsp apple cider vinegar or lemon juice

Spices & Seasoning Adjustments (For a Well-Rounded Flavor)

1 ½ tsp cayenne pepper

1 ½ tsp turmeric

1 ½ tsp cumin

1 ½ tsp smoked paprika

1 ½ tsp dried thyme (or Italian seasoning)

1 bay leaf

1 ½ tsp sea salt (adjust to taste)

¾ tsp black pepper

¾ tsp onion powder

¾ tsp garlic powder

¾ tsp ground coriander (optional)

Instructions:

Layer the ingredients: Add cabbage, lentils, beans, onions, carrots, and garlic into the Slow Cooker.

Add the seasonings: Sprinkle in all the spices and herbs.

Dissolve the tomato paste in some of the spring water, then pour it in.

Add the thickening ingredients: Sprinkle in chia seeds, quinoa, flax seeds, and cornmeal.

Pour in the remaining water: Adjust based on how thick you want it.

Cook on LOW for 7-9 hours or on HIGH for 4-5 hours, until everything is tender.

Taste & adjust seasoning if needed. Add apple cider vinegar or lemon juice and stir.

Serve hot and enjoy!

What This Does for the Soup:

- Chia seeds will absorb liquid and give a slight creaminess.

- Quinoa adds extra protein and a nice bite.

- Flax seeds enhance thickness and provide omega-3s.

- Cornmeal helps create a gentle, smooth body in the soup.

This will turn out hearty, nourishing, and naturally thickened—a perfect comforting meal! Let me know how you like it!