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Cabbage and Lentil Soup

Yield 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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.