Dive into a bowl of vibrant goodness with our Red Cabbage and Green Lentil Soup! This hearty, vegetarian delight not only warms your soul but also packs a nutritional punch with its rich blend of flavors and textures. Imagine savoring the earthy taste of green lentils combined with the crisp sweetness of red cabbage, all simmered to perfection in a savory vegetable broth. Whether you're looking for a quick weeknight dinner or a cozy meal to impress your guests, this soup is sure to become a staple in your kitchen. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 small head red cabbage, chopped
- 1 cup green lentils, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping the red cabbage, onion, and carrots into uniform small pieces. Rinse the green lentils under cold water to remove any debris.
- Heat a large soup pot over medium heat. Add a splash of olive oil and sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Incorporate the chopped carrots and continue cooking for 2-3 minutes, allowing them to soften slightly and develop a deeper color.
- Add the rinsed green lentils to the pot, stirring to combine with the vegetables and coat them in the cooking oils.
- Pour in the vegetable broth, ensuring all ingredients are well-submerged. Sprinkle in the dried thyme, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for approximately 20 minutes or until lentils are partially tender.
- Add the chopped red cabbage to the pot, stirring to integrate. Continue simmering for an additional 10-15 minutes until the cabbage is tender and lentils are fully cooked.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup seems too thick, add a little more vegetable broth to reach desired consistency.
- Remove from heat and let the soup rest for 5 minutes before serving. Optionally, garnish with fresh herbs like parsley or a drizzle of olive oil.
Tips
- Prep Ahead: To save time, chop your vegetables in advance and store them in the fridge. This way, you can whip up the soup in no time!
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or spinach for extra flavor and nutrition.
- Adjust the Thickness: If you prefer a creamier soup, you can blend a portion of it after cooking and then stir it back in for a smooth texture.
- Flavor Boost: Enhance the soup with additional spices like cumin or smoked paprika for a unique twist. A splash of balsamic vinegar can also elevate the flavor profile.
- Garnish for Appeal: Don’t forget to garnish with fresh herbs or a drizzle of olive oil before serving to add a pop of color and flavor!
- Storage Tips: This soup stores well in the fridge for up to 4 days, and it also freezes beautifully, making it a perfect meal prep option!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
