budget friendly one pot lentil and cabbage soup with garlic and thyme

Ingredients

• 1½ cups green or brown lentils, rinsed and picked over
• 1 medium onion, diced (about 1½ cups)
• 6 cloves garlic, minced
• 1 small head green cabbage, shredded (about 8 cups)
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 bay leaf
• 2 teaspoons salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare Ingredients: Rinse lentils and pick out any debris. Dice onion, mince garlic, and shred cabbage into bite-sized pieces.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Cook onion until translucent (5-6 minutes), then add garlic and cook 1 minute more.
3. Toast Lentils: Add lentils and thyme to the pot. Stir and cook for 2 minutes to toast the lentils and release the herb's aroma.
4. Add Liquids: Pour in vegetable broth, add bay leaf, and bring to a boil. Reduce heat to low and simmer covered for 20 minutes.
5. Add Cabbage: Stir in shredded cabbage and continue simmering for 15-20 minutes until lentils are tender.
6. Season and Finish: Remove bay leaf, season with salt and pepper. Add lemon juice if desired. Let rest 10 minutes before serving hot.