Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 large onion, (diced)
  • 6 cups sliced cabbage, (about 1 small head)
  • 3 garlic cloves, (minced)
  • 8 cups vegetable broth
  • 3/4 cup dried brown lentils
  • 1/2 cup uncooked quinoa
  • 2 14 ounce cans diced tomatoes in juice
  • 2 tablespoon soy sauce or tamari
  • 1 tablespoon red wine vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon liquid smoke
  • Salt and pepper to taste
  • Fresh parsley, (for serving, optional)

Instruction

  • Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until it begins to soften, about 5 minutes. Add the cabbage and continue to cook for about 5 minutes more, just until the cabbage begins to soften. Add the garlic and sauté until very fragrant, about 1 minute more.
  • Stir in the broth and lentils. Raise heat to high and bring to a boil. Lower the heat and allow to simmer for 20 minutes.
  • Stir in the quinoa, tomatoes, soy sauce, red wine vinegar, smoked paprika, and liquid smoke. Continue simmering until the quinoa and lentils are fully cooked, about 20 minutes more.
  • Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
  • Ladle into bowls and sprinkle with parsley. Serve.