Lentil and Cabbage Soup Recipe

A couple of weeks ago, Andrea from Off her Cork said on twitter that she was going to make lentil and cabbage soup but that she didn’t have a recipe. When I went down to NC for my mom’s birthday , I bought a couple heads of local, organic cabbage while I was there and I knew right away I wanted to give it a go. Today was the perfect day for a steaming bowl of soup and this recipe was born. The soup is spicy and flavorful with plenty of textures to keep your mouth busy.

Lentil and Cabbage Soup

2 cups dried lentils

7 cups water

5 cups cabbage, chopped

1/2 large white onion, chopped

3 cloves garlic, finely minced

1 tbsp olive oil + more for drizzling

1 can diced tomatoes, not drained

1 tsp Italian seasoning

pinch of crushed red pepper

sea salt and pepper to taste

Combine the lentils and water in a large pot and bring to a boil. Boil for 5 minutes and then reduce heat to medium and simmer for 15 to 20 minutes until lentils are done. Meanwhile, in a large skillet over medium heat, saute the onions and garlic in the olive oil. Cook until the onions are translucent and then add in the cabbage.  Season with salt and pepper and cook until the cabbage starts to caramelize. Once the cabbage and the lentils are done, combine into the large pot and add the canned tomatoes, Italian seasoning, crushed red pepper and then season again with salt and pepper. Let the soup simmer for about five minutes adding more water if it is not thin enough. When ready to serve, drizzle each bowl with olive oil and serve piping hot.

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