Cabbage and Lentil Soup

As we move into the cooler months, Ayurveda reminds us to slow down, warm up, and nourish our digestive fire (Agni). Cold, dry weather can increase bloating, dryness, irregular digestion, or low energy. This is why warm, well-spiced soups are one of the most supportive foods you can choose this season.

INGREDIENTS

1 tbsp Olive oil or Ghee

1 cup Onion, chopped

2 Medium carrots (diced)

3 Ribs of celery (diced)

3 Cloves garlic (minced)

1 Bay leaf

1 tsp Oregano

½ tsp Ground cumin

½ tsp Paprika or cayenne pepper

1 (14-ounce) can diced fire-roasted tomatoes or regular diced tomatoes

1/2 head Cabbage, chopped

6 cups  Vegetable broth (preferably low sodium) or water

3/4 cup  Dried red lentils (rinsed)

½ lemon zest and juice, plus more as needed

Salt and freshly ground black pepper to taste

1/3 cup Chopped parsley or cilantro for garnish

INSTRUCTIONS

1. Heat the oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for about 5-7 minutes, or until just tender.

2. Add the garlic, oregano, cumin, paprika or cayenne, bay leaf, salt, and pepper. Cook for 1 minute more.

3. Add diced tomatoes and cook for another minute, stirring constantly. Mix in the vegetable broth or water, and red lentils. (Make sure to rinse lentils a few times.

4. Mix in the cabbage in batches, pressing each batch down to submerge it in the liquid.

5. Bring to a boil, then reduce the heat. Simmer covered for 20 minutes, stirring occasionally.

6. Add the lemon zest and juice. Garnish with parsley or cilantro for serving.

This soup is ideal if you want something nourishing without feeling heavy. It supports digestion, keeps you warm, and gives your body exactly what it needs to wind down.