Charred Cabbage and Lentil Soup

Name: Charred Cabbage and Lentil Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 1 to 1 1/2 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; 1/2 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

By Ali Slagle

Published Feb. 14, 2023

Charred Cabbage and Lentil Soup — Dane Tashima for The New York Times

Total Time: 35 minutes
Rating: 4(1,299)
Comments: Read comments

To make a soup that is different and perhaps more interesting than the last, play with how your usual soup ingredients are put to work. Instead of layering ingredients in the pot, build the foundational flavor in the oven. Here, cabbage is roasted until mostly charred and chip-like, while lentils, cubed carrots and onions simmer on the stove. When the smoky cabbage, sweet vegetables and earthy lentils meet in the bowl, they offer a range of textures you’d never achieve if everything boiled away together. (And once you roast cabbage, it’ll be hard to think of it as drab again.) As with most soups, this one’s adaptable: Roast sausage with the cabbage, use cauliflower instead of cabbage, or finish with lemon and so on.

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Ingredients

Yield:4 servings

1 to 1½pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)
2tablespoons extra-virgin olive oil, plus more for serving
Salt and pepper
6cups water, or vegetable or chicken stock
1cup green or brown lentils
1medium yellow onion, coarsely chopped
1medium carrot, coarsely chopped
3garlic cloves, finely chopped
2tablespoons soy sauce
½teaspoon red-pepper flakes, plus more for serving
2thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)
1Parmesan rind, plus grated Parmesan for serving

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.)

Ratings

4 out of 5

1,299 user ratings

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Comments

kathy F2 years ago

Because I used salted chicken broth, I cut the soy sauce in half. The recipe was still quite flavorful. I liked the earthy flavor of the charred cabbage. I used Gruyère cheese as a topping because it was what I had. It complemented the flavors nicely. I added a little cooked Italian sausage at the bottom of each bowl too. (Actually, the recipe would have been fine on its own.) I layered the two leftover servings in bowls and saved some of the crispy cabbage to top at serving time.

Miti2 years ago

I loved this! I am a first time reviewer, but long time follower of NYTCooking and felt the urge to comment. As others have noted I thought I could add a bit more flavour by sautéing the onion, garlic, carrots, etc., which I believe it did. After I did this and added the lentils, I added about half a cup of white wine and let that reduce before adding in the stock. I also found adding about a tablespoon of Miso amped up the umami flavour to the max!

Golem2 years ago

I haven't made this yet but it would seem that the onion and carrots should be sautéed first or roasted with the cabbage to get more char (Maillard effect).

JC2 weeks ago

This recipe says the total time is about 35. This takes much more time than 35 minutes. It takes about that long just to roast the cabbage in the oven.

Karen NBvW3 weeks ago

NEED to say "charred cabbage" should be a regular addition to many meals! Under just about any soup, beans, chilli or stew instead of rice or another grain works great. Have been doing this for years w'whole head ready to use during week. BTW, the oil is unnecessary! 400* in DRY cast iron skillet 15 min., flip each quarter, another 15, maybe a third time if red as it takes longer but also BEST taste & health wise! This works even better in convection oven...do it in my convection toaster oven.

PoshGeek4 months ago

Fabulous!! Did use stock of course —but accidentally doubled the lentils. Fortunately, had amped up spices with a wad of fresh thyme and 2 t Penzey’s Bavarian. Also some Knorr No Salt chicken bouillon. Added Extra carrots and sautéed bratwurst. Liked it as stew, just kept the cabbage and brats separately to control for extra lentils. Trust the charring instructions but check frequently!

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