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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For vegetarian tastes, use water. Cover and chill soup up to 3 days. Thin as desired with broth or water. Ingredients:
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 |
salt |
Directions:
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.
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