It doesn't take a lot of time or money to make a hearty, comfort food meal. The lentil and cabbage soup recipe below can be made entirely in your slow cooker with just a handful of inexpensive, nutrient-rich ingredients. The result is a delicious vegan soup that's got enough texture and consistency to be a stand-alone wintertime dinner.
This recipe is easily adaptable depending on the veggies you have around. Consider swapping winter squash or regular potatoes in place of the sweet potatoes or carrots, if you so desire. Just be sure the total volume of veggies stays the same to give this soup the ideal texture.
Slow cooker cabbage and lentil soup
6
5 minutes
8 hours
8 hours 5 minutes
½ cup green lentils
½ cup yellow split peas
1 onion, minced
2 cloves garlic, minced
1 stalk celery, diced
2 carrots, diced
2 medium sweet potatoes, diced
1 small head green cabbage, shredded
1 (14 ½-ounce) can crushed tomatoes
5 cups chicken broth
1 teaspoon salt
2 teaspoons turmeric
½ teaspoon ground ginger
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
Combine all of the ingredients in a slow cooker except for the olive oil. Cook on low for 8 to 10 hours or on high for about 4 hours.
Just before serving, swirl in the olive oil and stir to combine.
