Hearty Cabbage, Parsley, and Cilantro Lentil Soup
Hearty Cabbage, Parsley, and Cilantro Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 head green cabbage, cored and shredded
- 1 cup brown or green lentils, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 6 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min
- 2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the shredded cabbage to the pot. Cook for 3-5 minutes, stirring occasionally, until the cabbage starts to wilt.
⏱️ 5 min
- 5
Stir in the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried thyme, dried oregano, bay leaf, salt, and black pepper.
⏱️ 3 min
- 6
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min
- 7
Remove the bay leaf. Stir in the fresh parsley and fresh cilantro.
⏱️ 2 min
- 8
Taste and adjust seasoning if necessary. Serve hot, garnished with extra fresh parsley and cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Cabbage, Parsley, and Cilantro Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 head green cabbage, cored and shredded
- 1 cup brown or green lentils, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 6 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min - 2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the shredded cabbage to the pot. Cook for 3-5 minutes, stirring occasionally, until the cabbage starts to wilt.
⏱️ 5 min - 5
Stir in the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried thyme, dried oregano, bay leaf, salt, and black pepper.
⏱️ 3 min - 6
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min - 7
Remove the bay leaf. Stir in the fresh parsley and fresh cilantro.
⏱️ 2 min - 8
Taste and adjust seasoning if necessary. Serve hot, garnished with extra fresh parsley and cilantro, if desired.
⏱️ 1 min