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.

Yield: Makes 4 3/4 quarts; 8 to 10 servings
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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 12%
  • Protein: 16g
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Carbohydrate: 38g
  • Fiber: 8.9g
  • Sodium: 103mg
  • Cholesterol: 2.3mg


  • 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


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