|Ready to eat.|
Cabbage and Lentil Soup
1 tbsp oil
1 large onion chopped
1/4 cabbage, cut into small strips
2 carrots. chopped
2 stalks celery, chopped
1 parsnip, chopped
1 garlic clove, minced or finely chopped
1 cup brown lentils
1 bay leaf
8 cups chicken or vegetable broth (or water and 1 tbsp bouillon powder)
1 small tin of tomatoes or 4 fresh tomatoes, chopped
1/4 cup brown sugar
3 tbsp lemon juice
salt and pepper to taste
2 tbsp fresh or frozen dill
1 to 2 cups reserve water for thinning soup
In a large soup pot, heat the oil on medium heat and add the onion, carrots, celery and cabbage. Saute for 15 minutes, until tender, stirring often. If the vegetables are sticking, add a little bit of water.
Add parsnip, lentils, garlic, bay leaf and broth. Bring to a boil and simmer for about an hour with the the soup covered. Then add the tomatoes, brown sugar, lemon juice, dill, salt and pepper. Simmer for 30 minutes. If the soup is too thick, add 1 to 2 cups of the reserved water. Adjust seasonings. Remove bay leaf. Makes about 10 soup bowl servings.
Note: The tomatoes and lemon juice are meant to be added towards the end of cooking so that the acid from the tomatoes and lemon juice don't interfere with softening of the lentils.
Adapted from "Meal Lean i Yumm" by Norene Gilletz