A deliciously distinctive version of the traditional gin and seltzer summer drink.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 3 hrs |
| Servings: | 6 |
| Yield: | 6 to 1 – cup servings |
Ingredients
- ½ cup red or green lentils
- 1 cup chopped onion
- 1 stalk celery, chopped
- 2 cups shredded cabbage
- 1 (28 ounce) can whole peeled tomatoes, chopped
- 2 cups chicken broth
- 3 carrots, chopped
- 1 clove garlic, crushed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon white sugar
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon curry powder
Instructions
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
- Combine ingredients in a slow cooker and cook on Low for 8 to 10 hours, or on High for about 4 hours, or until lentils have broken down and vegetables are tender.
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 8 g |
| Protein | 6 g |
| Saturated Fat | 0 g |
| Sodium | 938 mg |
| Sugars | 7 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice. Easy to make and it is a flexible recipe. Like some other folks here I altered the ingredients a little (used veg broth to make a vegan version). Good with fresh bread
a little bland – needs more salt – pretty easy and i used thawed frozen spinach – substituted chicken broth for water
I made this in an Instant Pot in less than 30 minutes. Added a couple frozen chicken breasts, full cup of lentils, can of Rotel, can of water, little salt and plenty black pepper. AWESOME! This is a keeper.
I made an account on here just to review this recipe. Allrecipes has a tendency to frustrate me since the reviews don’t usually accurately reflect the recipe as written. This recipe however, AS WRITTEN, is Delicious. I followed it to a T and I’m back on here to make it again as part of my second week of meal prep. So easy and delicious.
This was super easy to make and easily modified to the InstaPot. Approved in 1 cup serving size for post-bariatric surgery.
Fresh, delicious, comforting and filling in a cold day. I followed the recipe but subbed a can of petite diced tomatoes, used 4 cups of chicken broth and added a dash of cumin. Great recipe! Thank you 🙂
Made some changes simply because I didn’t have all the ingredients on hand, but it was a wonderful, warm winter soup/stew. Will definitely make it again. After reading other reviews, I did double the stock (4 C) and used red potatoes (instead of cabbage). I also added fennel seeds and fresh chopped anise (didn’t have celery). To round it out I added a couple cups of spinach with 10 minutes left. Good base recipe.
excellent
Delicious soup. I had no canned tomatoes so I used tomato paste instead. Which worked out well and made the broth a bit thicker. I will definitely make this again
This was delicious! I made it using my InstantPot. The only change I made was to double the spices, and it turned out delicious! will definitely be making again!
I added veggie bullion cubes for more depth of flavor!
Delicious soup on a cold snowy day. I added some chopped up leftover bacon I had in the fridge. Going to freeze the leftovers for a nice luncheon soup.
Delish!
Excellent soup! Be sure to double the recipe because you will love it.
Made enough for dinner and lunch the following day. Very good.
This soup was easy to throw together and very good. I made mine in the slow cooker. At the advice of others I used the coleslaw mix. I didn’t have any basil on hand, so I used canned stewed Italian style tomatoes and chopped them. For lentils I used a mix of red and yellow. I did find I had to add a bit extra broth and cooking time was around 7 hrs on low to fully cook the yellow lentil. Will definitely keep this as a staple!
great soup…i used cumin in place of curry …and topped it with cilantro, feta, and homemade garlic croutons 🙂
I was very easy to make and full of vegetables. I used vegetable broth and added a can of garbanzo beans and some zucchini because I happened to have them on hand. I made it on a Sunday for a weeks worth of lunches. Worked out great!
A wonderful soup – would recommend 100%. Incredibly healthy with so many fresh veggies. Very easy to put everything together in one pot. I just put it in the slow cooker on high for 4 hours & it turned out perfectly.
Followed recipe exactly as written. So good
I normally try to stick pretty close to recipes the first time I make them, but I made some changes this time. First of all I didn’t use chicken broth because I wanted the recipe to stay vegetarian so I used vegetable broth. I also felt that the quantity of liquid was too little for the soup so I used about 3 cups of vegetable broth and 2 of water. I also used a bit more cabbage than the recipe calls for simply because I had half a medium head left so I used it all. It turns out I was out of dried basil so I used the paste I had in my fridge. I just used a squeeze or two. I also forgot to buy the tomatoes at the store so I used a can of Italian diced tomatoes and a can of Mexican stewed tomatoes. That doesn’t sound like it should work together but it was fine. Finally I felt like the recipe needed a bit of a tang as I tasted it, so I added some apple cider vinegar. This is a really flexible recipe that I think you can mix up as you want, but I think this is a good base recipe.