Description
Enjoy a hearty bowl of Savoy Cabbage and Lentil Soup, featuring vibrant ingredients that create an irresistible flavor. This simple recipe is ideal for quick dinners or healthy meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium turnips, peeled and diced (about 10 oz or 300 grams)
- 2 medium tomatoes, diced
- 1 cup green or brown lentils
- 6 cups vegetable broth
- ½ head savoy cabbage, chopped (about 6 cups loosely packed)
- ½ cup small dry pasta
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- ½ teaspoon chili flakes or cayenne pepper
- Green onion, finely sliced
- Parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat; sauté onions for 3-5 minutes until translucent.
- Add minced garlic and cook for 30 seconds, then stir in diced turnips and tomatoes.
- Mix in lentils and vegetable broth, bring to a gentle boil, then reduce heat to simmer.
- Incorporate chopped savoy cabbage, paprika, thyme, bay leaves, salt, and pepper; simmer for 20-25 minutes.
- Stir in small pasta and cook for an additional 10 minutes until al dente.
- Remove bay leaves, adjust seasoning, and serve garnished with green onions and parsley.
Notes
Leftover soup can be stored in an airtight container for up to 5 days in the refrigerator.
For freezing, use a freezer-safe container; the soup lasts up to 3 months.
Reheat on the stovetop, adding a splash of broth if needed. Taste and adjust seasoning before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
