Charred Cabbage and Lentil Soup

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏱️ Total time: 35 minutes
• 🍽️ Servings: 4

§Ingredients

• 1 to 1 ½ pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Salt and pepper
• 6 cups water, or vegetable or chicken stock
• 1 cup green or brown lentils
• 1 medium yellow onion, coarsely chopped
• 1 medium carrot, coarsely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons soy sauce
• ½ teaspoon red-pepper flakes, plus more for serving
• 2 thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)
• 1 Parmesan rind, plus grated Parmesan for serving

§Directions

1. Heat the oven to 450 degrees. On a sheet pan, toss the cabbage with the olive oil, salt and pepper. Spread in a single layer and roast, stirring halfway through, until various shades of browned, from golden in parts to nearly burnt in others, 25 to 30 minutes.
2. Meanwhile, in a large pot, combine the water, lentils, onion, carrot, garlic, soy sauce, red-pepper flakes, thyme and Parmesan rind. Partially cover and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the lentils and vegetables are tender, 15 to 20 minutes; season to taste with salt.
3. Divide the cabbage among bowls, then pour over the lentils and broth. Top with grated Parmesan, more red-pepper flakes and a drizzle of olive oil. (Leftovers will keep for a few days, but the cabbage will lose its crispness.)

§Additional Resources

The original recipe at cooking.nytimes.com

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