Cabbage and Lentil Soup

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 6 cups
• Lentils - 1 cup, rinsed
• Cabbage - 1/2 head, shredded
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots, celery, cabbage, lentils, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 30 minutes, or until the lentils are tender.
5. Remove the bay leaf and season with additional salt and pepper if needed.
6. Serve hot, garnished with fresh parsley.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Calories: 250
• Fat: 5g
• Carbs: 40g
• Protein: 15g
• Sodium: 800mg
• Sugar: 8g