Hearty Red Cabbage and Lentil Soup with Herbs

1.Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened and onion is translucent.

2.Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

3.Stir in the thinly sliced red cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.

4.Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.

5.Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and the cabbage is very soft. Stir occasionally to prevent sticking.

6.Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. If desired, stir in the red wine vinegar for an extra touch of brightness.

7.Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley and dill before serving.