CABBAGE LENTIL SOUP

Prep Time: 15 min

Cook Time: 40 MIN

Love love love me soup!! Any kind of soup. This cabbage lentil soup is wonderful because it’s so full of flavor.  It’s also dairy free for people with allergies and vegan!  You can cook this on the stove or in the Insta Pot!! Super easy, healthy and warm and cozy!

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INGREDIENTS

·       1/2 Tablespoon olive oil

·       1 cup chopped onion

·       3 cloves minced garlic

·       1 1/2 Tablespoons apple cider vinegar (divided)

·       1 teaspoon dried basil (or 1/4 cup fresh basil)

·       1 bay leaf

·       1/4 teaspoon sea salt + more, to taste

·       1/4 ground pepper + more, to taste

·       4 cups low sodium vegetable stock

·       1 28 oz canned whole peeled tomatoes, broken up with your hands

·       1/2 head green or savoy cabbage

·       1/2 teaspoon sriracha (or more depending on how spicy you like things)

·       1 1/3 cup cooked green or brown lentils

·       1 teaspoon white miso paste

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DIRECTIONS

In a large soup pot, heat oil over medium heat. Add onions, cook and stir until onion is tender and fragrant, about 5 minutes. Stir in garlic, bay leaf, basil, salt and pepper and cook for 2-3 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.

Add stock, canned tomatoes, cabbage and sriracha. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Add in cooked lentils and simmer for 20 additional minutes. Remove from heat and stir in the miso paste and and remaining apple cider vinegar.

Taste and season with additional salt, pepper, if needed. Serve warm with a salad or crackers.

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MACROS

·  Servings 1 1/2 cups

·  Calories per Serving 215

·  Fat 3 g

·  Carbohydrates 36 g

·  Fiber 11 g

·  Sugar 7 g

·  Protein 11 g