Nourishing Cabbage Lentil Soup {Vegan}

eatingbirdfood.com

Elyn Blacknight

½ Tablespoon olive oil

1 cup chopped onion

3 cloves minced garlic

1 ½ Tablespoons apple cider vinegar (divided)

1 teaspoon dried basil (or ¼ cup fresh basil)

1 bay leaf

¼ teaspoon sea salt + more, to taste

¼ ground pepper + more, to taste

4 cups low sodium vegetable stock

1 28 oz canned whole peeled tomatoes, broken up with your hands

½ head green or savoy cabbage

½ teaspoon sriracha (or more depending on how spicy you like things)

1 ⅓ cup cooked green or brown lentils*

1 teaspoon white miso paste*

Directions at eatingbirdfood.com

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