Cabbage And Lentil Soup

• 1 pound (2 cups) lentils
• 6 cups chicken broth or water
• 2 tablespoons cumin seed
• 1 tablespoon olive oil
• 1 head green cabbage (about 1lb.), coarsely shredded
• 6 to 8 leaves curly kale (optional; 6 to 7 in. long), stems trimmed, chopped
• 6 carrots (about 1 1/2 lb. total), peeled and sliced
• 2 firm-ripe tomatoes (3/4 to 1 lb. total), rinsed, cored, and chopped
• 6 to 8 green onions
• Salt

1. Sort lentils and discard debris. Rinse lentils and put in a 6- to 8-quart pan. Add 4 cups water, broth, cumin seed, olive oil, cabbage, kale, carrots and tomatoes.
2. 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.
3. Trim ends from onions and chop onions. Ladle soup into bowls, add onions, and season to taste with salt.

lentils, chicken broth, cumin, olive oil, green cabbage, curly kale, carrots, tomatoes, onions, salt

Taken from www.myrecipes.com/recipe/cabbage-lentil-soup (may not work)