Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 medium white onion, diced
- 2 medium carrots, diced
- 4 to 5 cups chopped green cabbage (chopped into bite-sized pieces)
- 5 cloves garlic, minced
- fine sea salt and freshly-ground black pepper
- 4 cups vegetable broth
- 3/4 cup black or French lentils, rinsed and picked over
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- juice of 1 lemon (about 2 tablespoons)
- 4 cups cooked rice (white or brown)
- toppings: chopped fresh dill, sour cream and/or extra lemon wedges
Instructions
- Sauté. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for 5 minutes, stirring occasionally. Add the remaining olive oil, cabbage, garlic and stir to combine. Season the mixture generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the cabbage is softened and has begun to lightly caramelize and brown around the edges.
- Simmer. Add the vegetable broth, lentils, crushed and diced tomatoes (including their juices), smoked paprika, red pepper flakes, bay leaf, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and cook for 15 to 20 minutes or until the lentils are tender, stirring occasionally.
- Season. Remove and discard the bay leaf and stir in the lemon juice until evenly combined. Taste and season with additional salt, pepper, smoked paprika or lemon juice, if needed.
- Serve. Serve warm with a big scoop of rice, garnished with your choice of toppings, and enjoy!