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Recipe of the Week

Cabbage Soup

 Total: 1 hr 15 min

Prep: 30 min

Cook: 45 min

Yield: 6 to 8 servings


Ingredients:


2 tablespoons olive oil


1 cup finely chopped onion


1/2 cup finely chopped carrot


1/2 cup finely chopped celery


2 teaspoons kosher salt


1 pound lentils, picked and rinsed


1 cup peeled and chopped tomatoes


2 quarts chicken or vegetable broth


1/2 teaspoon freshly ground coriander


1/2 teaspoon freshly ground toasted cumin


1/2 teaspoon freshly ground grains of paradise


Directions: 


Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.


 https://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe-1947017 

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