Cabbage SOup

 

Best Cabbage Soup

Ingredients
1 tablespoon olive oil
1 medium yellow onion small dice cone #3
3 medium carrots small dice cone #3
3 ribs celery small dice cone #3
3 cloves garlic minced cone #1
1 teaspoon oregano
½ teaspoon ground cumin
½ teaspoon paprika
Pinch of cayenne (optional)
2 tablespoons tomato paste
6 cups vegetable broth
1 (14-ounce) can diced fire roasted tomatoes or regular diced tomatoes
1 cup dried red lentils rinsed
1 small green cabbage shredded
½ lemon zest and juice plus more as needed
Salt and freshly ground black pepper to taste
⅓ cup chopped parsley for garnish
Instructions
Make the mirepoix: Heat the oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until just tender.
Cook aromatics: Add the garlic, oregano, cumin, paprika, and cayenne. Cook for 1 minute more.
Add liquid and lentils: Add the tomato paste and cook for another minute. Mix in the vegetable broth, diced tomatoes, and red lentils.
Add cabbage: Mix in the cabbage in batches, pressing each batch down to submerge it in the liquid.
Simmer: Bring to a medium high heat before reducing the heat when the valve clicks. Simmer covered for 20 minutes, stirring occasionally.
Season and garnish: Add the lemon zest and juice. Season with salt and pepper to taste. Garnish with parsley for serving.