Tuesday, December 6, 2011

Wintry supper: Cabbage lentil soup

Photo via: Lenalampe

1 cup lentils, dry
2 carrots, diced
2 ribs of celery, diced
1/2 head of cabbage, sliced into 1 inch chunks
1/2 onion, diced
4 cloves garlic, minced
4 cups vegetable broth
2 cups water
1 tbsp. olive oil
1 tbsp. basil
1 tbsp. oregano
salt and pepper to taste

In a large pot, heat 1 tbsp. olive oil over medium high heat and add 1/2 diced onion and 4 cloves minced garlic. Stir frequently to avoid burning. After 1-2 minutes have passed, add your 2 ribs diced celery and 2 diced carrots and cook for an addition 3-4 minutes. Once the onion is tender and/or translucent, add your 1 cup dry lentils, 4 cups vegetable broth, and 2 cups water. While the soup is coming to a boil, slice your 1/2 head of green cabbage into bite sized chunks and add to the pot. Add your remaining ingredients – 1 tbsp. basil, 1 tbsp. oregano, and salt and pepper to taste. Bring to a boil, lower heat, and simmer for about 30-40 minutes, or until the cabbage is tender.

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