Cabbage and Lentil Soup

Ingredients

• 6  carrots peeled sliced ()
• 6 cups chicken broth 
• 2 tablespoons cumin seed 
• 1 lb cabbage shredded green
• 6  to 8 green onions 
• 6 leaves curly kale trimmed chopped (optional; 6 to 7 in. long)
• 2 cups lentils 
• 1 tablespoon olive oil 
• 10 servings salt 
• 2  firm-ripe tomatoes cored rinsed chopped ()

Equipment

• bowl
• frying pan
• ladle

Directions

1. Sort lentils and discard debris. Rinse lentils and put in a 6- to 8-quart pan.
2. Add 4 cups water, broth, cumin seed, olive oil, cabbage, kale, carrots and tomatoes.
3. Bring to a boil over high heat, then cover and simmer gently, stirring occasionally, until vegetables are soft and flavors well blended, about 1 hour.
4. Trim ends from onions and chop onions. Ladle soup into bowls, add onions, and season to taste with salt.