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.


Makes 4 3/4 quarts; 8 to 10 servings

Recipe from


Nutritional Information

Calories 234
Caloriesfromfat 12 %
Protein 16 g
Fat 3.2 g
Satfat 0.7 g
Carbohydrate 38 g
Fiber 8.9 g
Sodium 103 mg
Cholesterol 2.3 mg


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


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.

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.

3.Trim ends from onions and chop onions. Ladle soup into bowls, add onions, and season to taste with salt.

April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note