Cabbage and Lentil Soup
Notes: For vegetarian tastes, use water. Cover and chill soup up to 3 days. Thin as desired with broth or water.
How to Make It
Step 1
1
Sort lentils and discard debris. Rinse lentils and put in a 6- to 8-quart pan. Add 4 cups water, broth, cumin seed, olive oil, cabbage, kale, carrots and tomatoes.
Step 2
2
Bring to a boil over high heat, then cover and simmer gently, stirring occasionally, until vegetables are soft and flavors well blended, about 1 hour.
Step 3
3
Trim ends from onions and chop onions. Ladle soup into bowls, add onions, and season to taste with salt.
Ingredients
1 pound (2 cups) lentils
6 cups chicken broth or water
2 tablespoons cumin seed
1 tablespoon olive oil
1 head green cabbage (about 1lb.), coarsely shredded
6 to 8 leaves curly kale (optional; 6 to 7 in. long), stems trimmed, chopped
6 carrots (about 1 1/2 lb. total), peeled and sliced
2 firm-ripe tomatoes (3/4 to 1 lb. total), rinsed, cored, and chopped
6 to 8 green onions
Salt
Directions
Step 1
1
Sort lentils and discard debris. Rinse lentils and put in a 6- to 8-quart pan. Add 4 cups water, broth, cumin seed, olive oil, cabbage, kale, carrots and tomatoes.
Step 2
2
Bring to a boil over high heat, then cover and simmer gently, stirring occasionally, until vegetables are soft and flavors well blended, about 1 hour.
Step 3
3
Trim ends from onions and chop onions. Ladle soup into bowls, add onions, and season to taste with salt.
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