Charred Cabbage and Lentil Soup

cooking.nytimes.com

Sheila C

1 to 1½ pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)

2 tablespoons extra-virgin olive oil, plus more for serving

Salt and pepper

6 cups water, or vegetable or chicken stock

1 cup green or brown lentils

1 medium yellow onion, coarsely chopped

1 medium carrot, coarsely chopped

3 garlic cloves, finely chopped

2 tablespoons soy sauce

½ teaspoon red-pepper flakes, plus more for serving

2 thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)

1 Parmesan rind, plus grated Parmesan for serving

Directions at cooking.nytimes.com

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