Description
A nutritious and hearty soup made with cabbage and lentils.
Ingredients
- 1 cup green lentils
- 4 cups vegetable broth
- 2 cups chopped cabbage
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the lentils under cold water.
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until softened.
- Add cabbage and cook for 5 minutes.
- Add lentils, vegetable broth, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Adjust seasoning if needed. Serve hot.
Notes
- Store leftovers in the fridge for up to 4 days.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American