Vegetarian Cabbage Roll Soup

Ingredients

• 2 Tbs olive oil, divided
• 1 med white onion, diced
• 2 med carrots, diced
• 4 to 5 cups chopped green cabbage (chopped into bite-sized pieces)
• 5 cloves garlic, minced
• Fine sea salt and freshly-ground black pepper
• 4 cups vegetable broth
• 3⁄4 cup black or French lentils, rinsed and picked over
• 1 (28-oz) can fire-roasted crushed tomatoes
• 1 (15-oz) can fire-roasted diced tomatoes
• 1‌1⁄2 tsp smoked paprika
• 1⁄4 tsp crushed red pepper flakes
• 1 bay leaf
• Juice of 1 lemon (about 2 Tbs)
• 4 cups cooked rice (white or brown)
• Toppings: chopped fresh dill, sour cream and/or extra lemon wedges

Directions

1. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for 5 minutes, stirring occasionally. Add the remaining olive oil, cabbage, garlic and stir to combine. Season the mixture generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the cabbage is softened and has begun to lightly caramelize and brown around the edges.
2. Add the vegetable broth, lentils, crushed and diced tomatoes (including their juices), smoked paprika, red pepper flakes, bay leaf, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and cook for 15 to 20 minutes or until the lentils are tender, stirring occasionally.
3. Remove and discard the bay leaf and stir in the lemon juice until evenly combined. Taste and season with additional salt, pepper, smoked paprika or lemon juice, if needed.
4. Serve warm with a big scoop of rice, garnished with your choice of toppings, and enjoy!