I read what feels like a million food blogs, all awesome in their own way, and when I come across something particularly delicious I file it in a crazy, unmanageable folder in my bookmark toolbar called ‘EAT.’ (This folder has its own subset of folders with names like FAT and EZ). Yet I rarely follow recipes exactly, so it was two different soups made by The Wednesday Chef (roasted carrot and red lentil soup and cabbage soup) that served as the inspiration for this hearty (and vegan if you use vegetable broth!) soup. My proportions make for a nice small batch, about four bowls’ worth.
Red lentil and cabbage soup
1/2 cup red lentils
1 stick celery, diced
1 carrot, diced
1 shallot, roughly chopped
4 garlic cloves, peeled but not chopped
2 T tomato paste
1/2 T cumin
1/2 T smoked paprika
2 T olive oil, and more to finish
Salt and pepper to taste
4 C homemade chicken or vegetable stock
2-3 C finely chopped green cabbage
1 Bay leaf
Juice of one lemon
Chopped herbs to garnish (I used dill, parsley, and cilantro)
—In a medium-sized cast enamel pot, melt two tablespoons of olive oil over medium-low heat.
—Add and gently soften the celery, carrot, shallot, ginger and garlic, about 10 minutes.
—Add tomato paste, bay leaf, cumin, paprika, salt, and pepper, and stir to coat.
—Add lentils and stir.
—Pour in chicken broth and bring soup to a boil. Reduce to a simmer and cook lentils to tenderness, about 20-25 minutes, adding more broth if necessary.
—Using an immersion blender, puree soup until fairly smooth.
—Add cabbage and gently cook until wilted and soft, about 1 hour. Add more broth to loosen up the soup if it starts looking thick.
—Garnish with greek yogurt, freshly chopped herbs, more salt and pepper, and a little olive oil, and enjoy! I also made a batch of homemade baked tortilla chips, which I embellished with fleur de sel and smoked paprika. Perfect dunking vessels.