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Cabbage and Lentil Soup

 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.