Heat a large soup pot over medium heat. Once the pot is heated, add the olive oil.
1 tablespoon olive oil
Add the onion and garlic and sauté until translucent, 3-4 minutes.
1 medium onion, 1 clove garlic
Add the carrots and potatoes. Cook for about five minutes, until softened slightly. They'll cook through once the liquid is added.
2 medium carrots, 2 medium potatoes
Add the cabbage, hot pepper flakes, and salt, and cook for another five minutes, then deglaze with the red wine.
1/4 white cabbage, 1/4 teaspoon hot pepper flakes, 1 teaspoon sea salt, 50 ml red wine
Stir in the canned tomatoes. The water or broth used is equivalent to two cans-full from the tomatoes, so you can simply fill the can twice and measure that way. Add the water or broth.
400 grams canned diced tomatoes, 800 ml water or vegetable broth
Cover and increase the heat to high to bring the soup to a boil. Add the lentils. Reduce to a simmer and cook, covered, for 15 minutes.
120 grams green lentils
Taste the soup for seasoning and add more salt if needed. Stir in the herbs and black pepper. Add the pasta and cook according to package instructions.
1/2 teaspoon black pepper, 2 teaspoons herbes de provence, 70 grams whole grain pasta
Taste again (pasta will absorb a significant amount of salt) and serve. Leftovers keep well, but are best with the pasta cooked separately if you plan on storing. Refrigerate for up to three days or freeze up to a month in a sealed container.