Lentil Cabbage Soup
| Prep Time: 5 min | Serves: 8 |
| Cooking Time: 40 min | Yield: 13 cups |
A hearty and tasty mix of veggies and tofu with a spicy kick.
Ingredients
- 1 tbsp Olive Oil
- 6 clove Garlic
- 1 cup Onions
- 1 cup Dry Lentils
- 6 cups Beef Broth
- 1 1/2 cups Diced Tomatoes
- 8 oz Firm Tofu
- 1 1/2 cups Carrots, Baby, Raw
- 3 cups White Cabbage
- 1 tsp Ground Cumin
- 1 tbsp Pepper, Black
Directions
1. In a large pot or dutch oven, saute garlic cloves and diced onion in olive oil over medium heat until onion become clear and soft.
2. After sorting and rinsing the lentils, add them to the pot with the beef broth, cumin and black pepper and simmer for fifteen minutes covered. Stir occasionally.
3. Add the carrots, tofu and diced tomatoes to the pot and simmer for another ten minutes or until the carrots become tender.
4. Add the cabbage and simmer for another ten minutes or until the vegetables are soft.
Note: Kiolbassa or cubed chicken breast are excellent replacements for the tofu if preferred. (Kiolbassa will be significantly higher in calories and fat)