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.
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.
Makes 4 3/4 quarts; 8 to 10 servings
CALORIES 234(12% from fat); FAT 3.2g (sat 0.7g); PROTEIN 16g; CHOLESTEROL
2.3mg; SODIUM 103mg; FIBER 8.9g; CARBOHYDRATE 38g