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.

How to Make It

Step 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.

Step 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.

Step 3

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

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