Golden Root Lentil & Cabbage Soup

Serves: 4–6

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

• 1 lb ground chicken

• 1 onion, diced

• 2–3 celery stalks, chopped

• ½–1 small head of cabbage, chopped

• ¾–1 cup brown or green lentils, rinsed

• 6–8 chicken or vegetable broth

• 2 tbsp olive oil

Seasonings

• 1½ tsp salt (adjust to taste)

• ¾ tsp black pepper

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• 1 tsp paprika (smoked if you have it)

• ½ tsp thyme

• ½ tsp oregano

• ½ tsp cumin (optional, for depth)

• 1 bay leaf (optional)

• Pinch red pepper flakes (optional)

Finish (optional but recommended)

• Squeeze of lemon juice or splash of apple cider vinegar

Instructions

1. Build the base

   Heat lard in a large pot over medium heat. Add onion and celery. Sauté 5–7 minutes until soft and fragrant.

2. Brown the chicken

   Add ground chicken, breaking it up with a spoon. Season lightly with salt and pepper. Cook until no longer pink.

3. Bloom the spices

   Stir in garlic, paprika, thyme, oregano, and cumin. Cook 30 seconds until aromatic.

4. Add lentils & liquid

   Add lentils and pour in water or broth. Drop in the bay leaf. Bring to a gentle boil.

5. Add cabbage

   Stir in cabbage (it will look like a lot—don’t worry, it cooks down).

6. Simmer

   Reduce heat to medium-low. Cover loosely and simmer 30–40 minutes, stirring occasionally, until lentils are tender and the soup is rich.

7. Finish & adjust

   Remove bay leaf. Taste and adjust salt. Add a squeeze of lemon or splash of vinegar to brighten.

Tip: This soup thickens and deepens overnight—reheat with a splash of water or broth and finish with fresh black pepper.