Red Cabbage and Green Lentil Soup
An easy, delicious and super healthy soup. It's packed full of vitamins and antioxidants, thanks to the cabbage, celery, garlic and lentils.
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Servings: 8 Servings
Calories: 177kcal
Cost: $5
Equipment
- knife
- Soup pan
- stove
Ingredients
- 2 teaspoon olive oil Use 3 tablespoon of broth if you don't cook with oil.
- 1 red onion diced
- 2 celery stalks diced
- 1 red cabbage remove the outer leaves, wash, core, and coarsely chop
- 2 large tomatoes cored and diced
- 2 garlic cloves minced
- 8 cups vegetable broth
- 4 cups water
- 1 cup dry red wine
- 1 cup lentils rinsed well
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a large soup pot heat the 2 teaspoon of oil (or 3 tablespoon broth) on medium heat and then add the onion and celery. Cook until the onions begin to sweat and become translucent, approximately 5 minutes. Stir frequently. Add the cabbage, tomatoes and garlic and cook for one minute. Add the 8 cup of broth, 4 cups of water, 1 cup of wine, and 1 teaspoon dried sage, 1 teaspoon dried oregano, and salt and pepper to taste, and bring to a boil. Reduce the heat to low and add the 1 cup of lentils. Cook at a low boil for 30 minutes or until the lentils are tender.
Notes
NUTRITION DISCLAIMER
Store in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw in the refrigerator or heat in a pan on the stove on low.
Nutrition
Serving: 1cup | Calories: 177kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 986mg | Potassium: 603mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1981IU | Vitamin C: 67mg | Calcium: 80mg | Iron: 3mg
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