Teresa's Recipes
Hearty Cabbage and Lentil Soup
Savor the warmth and comfort of this Hearty Cabbage and Lentil Soup, a nourishing medley of fresh vegetables and lentils simmered to perfection. This recipe, with its roots in rustic European kitchens, brings together the humble yet powerful flavors of garden-fresh ingredients, creating a soup that's both heartening and wholesome.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 1/2 head, coarsely chopped Cabbage
- 1 cup, rinsed Lentils
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Main
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 250
- Fat: 4g
- Carbs: 40g
- Protein: 15g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, stirring until the onion becomes translucent, around 5 minutes.
- Stir in the carrots, celery, and cabbage, followed by the rinsed lentils. Mix until the vegetables are evenly coated in the oil.
- Pour in the vegetable broth, then add the bay leaf, thyme, salt, and pepper. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for approximately 30 minutes, or until the lentils are tender.
- Remove the bay leaf and taste the soup, adding more salt and pepper if necessary.
- Serve hot, garnished with a sprinkle of fresh parsley. Enjoy this rustic, heartwarming soup as a meal on its own, or pair it with crusty bread for added satisfaction.