Dinner recipe
Cabbage Lentil Soup with Tomato and Caraway
A practical, source-aware recipe for cabbage lentil soup, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 300 g green cabbage, sliced
- 180 g brown lentils
- 1 onion, diced
- 2 carrots, diced
- 1 x 400 g can tomatoes
- 1.2 litres vegetable stock
- 1 tsp caraway seeds
- 2 tbsp olive oil
- Fine salt and pepper
Method
Step 1: Soften the vegetables for Cabbage Lentil Soup. 1Soften the vegetables
Cook onion and carrot in olive oil for 8 minutes.
Step 2: Add the cabbage for Cabbage Lentil Soup. 2Add the cabbage
Stir in cabbage and caraway; cook for 5 minutes.
Step 3: Simmer for Cabbage Lentil Soup. 3Simmer
Add lentils, tomatoes, and stock. Simmer until the lentils are tender, about 30 minutes.
Step 4: Season for Cabbage Lentil Soup. 4Season
Adjust salt and pepper and rest for 10 minutes before serving.
Why this dish belongs here
The history behind the method
Cabbage and lentils became durable cold-weather staples because they stored well and stretched modest kitchens.