Ingredients:

  • 1 lb brown or green lentils, rinsed
  • 1 medium head (approx. 2 lbs) green cabbage, shredded
  • 8 cups vegetable broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 tbsp olive oil
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sliced carrots, stirring for 5–7 minutes until the onions become translucent and the carrots soften slightly.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the rinsed lentils, smoked paprika, and dried oregano, coating the legumes in the oil.
  4. Pour in the vegetable broth and the fire-roasted diced tomatoes. Bring the mixture to a light boil, then immediately reduce the heat to low. Cover with a lid and simmer for 20–25 minutes, or until the lentils are tender but not mushy.
  5. Remove the lid and stir in the shredded cabbage. Cover again and simmer for an additional 10–15 minutes until the cabbage is velvety and translucent and the broth has thickened into a light glaze.