Cabbage and Red Lentil Soup, for cool autumn nights

NEXT MONTH, BLUE KITCHEN TURNS NINETEEN YEARS OLD. And when you’ve been creating recipes as long as we have, you lose track of some (or many) of the things you’ve cooked. The other day, Marion came across a recipe for a soup made with cabbage and lentils. It sounded maybe worth doing something with. When she checked our archives, though, it turned out she’d already made our own version of it, Cabbage and Red Lentil Soup.

The soup, shown above, came together from an unlikely mix of ingredients we had on hand—cabbage, red lentils, leeks, a jalapeño pepper, white miso paste, turmeric and fresh ginger. And while it contains a number of big-flavored ingredients, the soup itself is subtle, warming and comforting. It’s almost vegetarian—just substitute vegetable broth for the chicken broth to make it full-on vegetarian. It’s also weeknight quickish, coming together in 45 minutes or so. And as with many soups, it’s even better the next day, so make it ahead. Your future self will thank you.

As fall settles in, with shorter days and ever cooler nights, this soup and maybe a crusty bread is just the kind of delicious, satisfying dinner you’re looking for. You’ll find the original post and recipe right here.