Cabbage and Lentil Soup

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 celery stalks, chopped
2 carrots, chopped
1 ¼ cup broccoli, cut into small florets
4 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt (or less/more to taste)
Black pepper and red pepper flakes (to taste)
2 bay leaves
2 cans (400 g each) chopped (roasted) tomatoes, with basil
2-3 tablespoons tomato paste
5 cups (1200 ml) vegetable stock
¾ cup (brown/red) lentils (150 g), rinsed (brown lentils should be soaked briefly before cooking; red lentils should be soaked (optional)
Cabbage (600 g), shredded
1 lime or half a lemon
Parsley (for serving)

Directions:

1. First chop the vegetables: onion, celery, carrots, broccoli (in small florets), garlic, cabbage.
2. Heat the oil in a large pot over medium heat. When hot, add the onion, celery, carrots and broccoli. Sauté for about 5 minutes, stirring occasionally.
3. Stir in the garlic, thyme, cumin, smoked paprika, salt, black pepper and red pepper flakes. Sauté for another minute.
4. Then add the bay leaves, chopped tomatoes, tomato paste, vegetable stock and lentils. Stir, then cover the pot and bring to a boil.
5. Once boiling, reduce heat to low. Add the cabbage (in batches, as it will take some time for the cabbage pieces to warm up and soften). Then cover and simmer for 20-25 minutes, stirring occasionally. The soup will be ready when the vegetables and lentils are tender.
6. Finally, stir in the lemon juice. Taste and adjust seasoning if necessary.

Yield: 6 servings
Recipe: elavegan.com