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Lentil and Cabbage Soup
Description
Lentil and cabbage soup with baby portabella mushrooms. Vegan, gluten-free, cheap, and easy. Made in the crock pot!
Ingredients
- 1 whole Head Cabbage (savoy, Recommend)
- 1-½ cup Baby Carrots, Halved
- 6 whole Baby Portabella Mushroom Caps, Diced
- 1 whole Vidalia Onion, Diced
- 1 Tablespoon Minced Garlic
- 1-½ cup Dry Lentils
- 1 Tablespoon Low-sodium Sea Salt Or To Taste
- 1 teaspoon Garlic Salt, Or To Taste
- 1 teaspoon Black Pepper, Or To Taste
- 3 Tablespoons Garlic Powder, Or To Taste
- 1 teaspoon Turmeric, Or To Taste
- 2 Tablespoons Dried Parsley
- 1 teaspoon Dried Oregano
- 16 cups Water Or Vegetable Broth
- 2 whole No Salt Added Vegetable Bouillon Cubes
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
Preparation
1. Add all vegetables and lentils to a crock pot, along with the salt and spices.
2. Add in the water or broth and remaining ingredients.
3. Cover and let cook on medium or high for 8-10 hours or until lentils and veggies are tender. If you don’t have a crock pot, make this in a large pot on stove, covered. Simmer on low until lentils and vegetables are cooked. Check often; don’t leave unattended.
Optional: add 1-2 teaspoons Tabasco and 3 tablespoons distilled white vinegar for a hot and sour flavored soup.
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