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Lentil, Cabbage, Potato Soup with Cilantro Garlic Oil

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 ½ tsp kosher salt, divided
  • 2 tbsp tomato paste
  • 2 cloves garlic, chopped
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • ½ tsp red pepper flakes, optional
  • 1 lb red or yellow potatoes, peeled, cut into ½-inch cubes
  • ¼ green cabbage, thinly sliced (about 3 cups)
  • 1 cup green lentils
  • 6 cups water
  • 2 tbsp soy sauce or tamari
  • 2 tsp lemon juice

For the cilantro oil (optional, but HIGHLY recommended):

  • ¼ cup finely chopped cilantro
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, grated ½ teaspoon
  • ¼ tsp kosher salt

Items you can prep ahead (optional)

  • Make cilantro oil
  • Prep/chop onion, carrot, celery
  • Slice 3 cups cabbage
  • Peel/cut 1 lb potatoes (store in cold water)
  • Soup can be made ahead

Instructions

  • In a large pot over medium heat, warm the oil. Add the onion, carrot, celery, and ½ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, garlic, fennel, cumin, and red pepper flakes (if using), and cook for 1 more minute, stirring often.
  • Add the potatoes, cabbage, and ½ teaspoon salt and cook for 1 more minute, stirring often. Add the lentils, water, soy sauce or tamari, and remaining ½ teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 10-15 minutes or until lentils are tender and potatoes are cooked through, stirring halfway. Remove from heat and stir in the lemon juice.
  • Meanwhile, make the cilantro oil by mixing all of the ingredients in a small bowl.
  • Serve the soup topped with a good drizzle of cilantro oil and a sprinkle of salt and pepper.

Notes

Substitutions:

  • Substitute the potatoes with sweet potato, celeriac, parsnip, turnips, or even cauliflower
  • Add cooked sausage or ham to up the protein
  • If skipping the cilantro garlic oil, just top with fresh cilantro, drizzle with olive oil, squeeze with lemon, and sprinkle salt and pep.

Storage:

  • Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months
  • Store the cilantro oil in an airtight container for up to 5 days

Leftovers + Repurposing:

  • Warm the soup up and top with cilantro oil and a sprinkle of salt and pepper. Top with a fried egg! I love a runny yolk mixed into soup
  • Make extra cilantro oil and slather it over roasted veggies or meat for a delicious simple flavor-packed sauce!