INGREDIENTS:

  • 1/2 tbs. coconut oil
  • 1 ¬†chopped onion
  • 5 garlic cloves minced
  • 1 1/2 tbs. Blazing Apple Cider Vinegar
  • 1 tsp. basil
  • 1 bay leaf
  • 1 (32 0z.) carton of low sodium vegetable stock
  • 1 tsp. miso
  • 1 large can of whole peeled tomatoes, quartered
  • 1/2 head green cabbage
  • 1/2 tsp. sriracha
  • 1 1/3 cup cooked green lentils
  • ground pepper & salt, to taste

DIRECTIONS:

In a large pot heat the coconut oil over medium heat and add in the onions. Cook the onions until tender about 3-5 minutes. Stir in the garlic, basil and bay leaf and cook for 2 minutes. Deglaze the pot with the Blazing Apple Cider Vinegar.

Add in the vegetable stock, canned tomatoes, miso, cabbage and sirracha. Bring the ingredients to boil and reduce heat to a simmer. Simmer for at least 30 minutes. Then add in the lentils and simmer for another 20 minutes.

Add salt and pepper to taste before serving.


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