Warm cinnamon-lentil veggie soup

This is the perfect soup for a cold late-fall evening. The cinnamon and turmeric add a nice warm feeling, while the lentils add terrific body to it, and the red cabbage lends a bit of sweetness. This’ll make about 6 good-size servings.

To make it: 


  • 3 celery stalks, chopped roughly
  • 2 cloves garlic, chopped roughly
  • 1 onion, chopped roughly
  • 3 carrots, chopped roughly
  • 1 cup red cabbage, shredded
  • 1 zucchini, quartered lengthwise and sliced into 1/4″ pieces
  • 1 cup lentils
  • 2 15-oz cans stewed tomatoes
  • 1 quart veggie stock
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 tsp mustard seeds
  • 3 tbsp olive oil
  • 1 tbsp natural peanut butter (natural is important - it should be just peanuts and salt)
  • kosher salt and pepper to taste

In a largish stock pot, heat olive oil and add mustard seeds. Cook over medium heat until seeds start to pop, then add onions, garlic, carrots and celery. Sauté over medium heat for about 5-10 minutes, until onions begin to soften. Add red cabbage, turmeric, cinnamon and thyme and sauté for another 5-10 minutes just until cabbage starts to wilt. Add lentils, tomatoes, stock, salt and pepper and stir to incorporate. Cover, reduce heat to low-medium, and continue cooking for about another 10-20 minutes, stirring occasionally. Once lentils are tender (this actually happens quicker than I always expect it to), add zucchini and peanut butter, stir to dissolve peanut butter and continue heating until zucchini is just heated through (you want it a bit soft, but not dissolved). Add a bit of water if the soup starts looking a bit dry.

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