Tomato, Lentil and Cabbage Soup -

This is a hearty soup that I love on a cold winter night! Because this soup uses dried lentils, the salt is only added at the end – if you add it earlier, the lentils likely won’t soften – this also means if you are using a vegetable stock use a low sodium one.

Add Favorite
  • Rating:   5
  • Prep.:  20 min
  • Serves: 6
  • Cook Time:  25min

Ingredients

  • 1 Tsp. Vegetable oil
  • 1 28 Oz. Can Diced Tomatoes
  • 2 Onions, peeled and diced
  • 2 Cloves of Garlic, chopped finely
  • 1 Carrot, chopped
  • 2 Cups Green Cabbage, Roughly Chopped
  • 2 cups Dried Brown Lentils
  • 1 Bay Leaf
  • 3 Sprigs Fresh Thyme
  • 8 Cups Vegetable Stock or water
  • 1 Tbsp. Balsamic Vinegar
  • Salt and Pepper to Taste

Preparation

  1. In a pot over medium low heat combine the oil with onions, and garlic and cook for 5 minutes. Add the cabbage, carrots and tomatoes and cook for another 2 minutes.
  2. Add in the lentils and the vegetable stock and bring to a boil. Cover and simmer for about 25 minutes, until the lentils have cooked all the way through.
  3. Mix in the balsamic vinegar and season with salt and pepper.


Comments

Get Organized

Community