Hearty Cabbage and Red Lentil Soup with Sausage

Add the minced ginger, garlic, and salt. Stir in the tomato paste and cook for 2 minutes, until it darkens slightly and blends into the vegetables.

Pour in the broth or water, then add the red lentils, fire-roasted diced tomatoes, and half of the shredded cabbage. Stir well, scraping up any flavorful bits from the bottom of the pot.

Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes, stirring once or twice.

Add the remaining cabbage once the first batch has wilted. Stir, cover again, and simmer for another 10 minutes, checking occasionally to make sure the lentils are not sticking.

Add the sliced sausage directly to the pot. For deeper flavor, you can brown the sausage in a separate skillet first, then stir it into the soup.

Cover and cook on low for 8-10 minutes more, until the lentils are tender, the cabbage is soft, and the sausage is heated through. Taste and adjust the salt, pepper, and red pepper flakes before serving.