Description
A delicious and hearty cabbage soup packed with flavor and loaded with vegetables, perfect for any season.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (small dice)
- 3 medium carrots (small dice)
- 3 ribs celery (small dice)
- 3 cloves garlic (minced)
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Pinch of cayenne (optional)
- 2 tablespoons tomato paste
- 6 cups vegetable broth (preferably low sodium)
- 1 (14-ounce) can diced fire roasted tomatoes (or regular diced tomatoes)
- 1 cup dried red lentils (rinsed)
- 1 small green cabbage (shredded)
- 1/2 lemon zest and juice (plus more as needed)
- Salt and freshly ground black pepper (to taste)
- 1/3 cup chopped parsley (for garnish)
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery. Cook for about 5 minutes, or until just tender.
- Add the minced garlic, oregano, cumin, paprika, and optional cayenne. Cook for 1 more minute, stirring to combine.
- Stir in the tomato paste and let it cook for another minute while stirring. Mix in the vegetable broth, diced tomatoes, and rinsed red lentils.
- Begin to mix in the shredded cabbage a little at a time, pressing each batch down to help it submerge in the liquid.
- Bring the soup to a boil, then reduce the heat. Cover and let it simmer for 20 minutes, stirring occasionally.
- Add the lemon zest and juice. Season with salt and black pepper to taste. Finish with chopped parsley before serving.
Notes
Adjust seasoning according to taste; adding more lemon juice or spices as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegetarian