Cabbage and Lentil Soup

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

Yield:

Makes 4 3/4 quarts; 8 to 10 servings

Recipe from

Sunset

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

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

Preparation

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
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