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Cabbage and Lentil Soup





Yields
Makes 4 3/4 quarts; 8 to 10 servings

Notes: For vegetarian tastes, use water. Cover and chill soup up to 3 days. Thin as desired with broth or water.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories234
% Daily Value *
Total Fat 3.2g5%

Saturated Fat 0.7g4%
Cholesterol 2.3mg1%
Sodium 103mg5%
Total Carbohydrate 38g14%

Dietary Fiber 8.9g32%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.