This recipe isn't right. It calls for 6 cups of water, but in the instructions it only uses 4. Besides that, 6 cups of water is not nearly enough. I used 14 to 16 cups of water and it was still basically a stew and not a soup, but I couldn't possibly fit more water in my huge pot. As far as the taste, it has potential, but it wasn't great.
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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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
- 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.
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