This easy, immunity-boosting lentil, cabbage, and squash soup is the perfect dish to enjoy after a period of indulgence or when you’re feeling under the weather. It’s hearty, nourishing, and restorative!
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, chopped
- 5 medium garlic cloves, minced
- 2 celery ribs, chopped
- 1/2 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon cayenne or chili flakes
- 1 1/2 teaspoons paprika
- 1 teaspoon dried thyme
- 4 cups finely chopped green cabbage (from half of a medium head of cabbage)
- 3 heaping cups peeled and cubed butternut squash (1/2-inch cubes)
- 1 cup uncooked green or brown lentils
- 6–7 cups vegetable broth, or as needed
- 1/4 cup finely chopped fresh dill, plus more for garnish
- 2 tablespoons apple cider vinegar
- Warm the oil in a large soup pot over medium heat. Add the onion, garlic, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the onions are translucent. Add the celery and cook for a couple minutes more.
- Add the 1/2 teaspoon of salt, pepper, cayenne, paprika, and thyme. Stir to incorporate before adding the cabbage, squash, and uncooked lentils.
- Pour in the vegetable broth and bring to a simmer over medium-high heat. Loosely cover with the pot lid and turn down heat to medium-low. Simmer until the squash is very tender and the lentils are fully cooked and falling apart, 25-30 minutes.
- Remove from the heat and stir in the apple cider vinegar and fresh dill. Taste and add more salt, if desired. Serve.
- Category: Soup
Keywords: healthy squash, lentil, cabbage soup