Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 3 celery stalks diced
- 3 medium carrots trimmed, peeled, and diced
- 2 medium zucchini ends trimmed and chopped into ¾-inch chunks
- 3 small Yukon gold potatoes scrubbed and chopped into ¾-inch cubes
- ¾ cup split red lentils
- 1 cup (240 mL) canned chopped tomatoes with their juices
- 2 pieces of parmigiano-reggiano rind
- 2 dried bay leaves
- 3-4 sprigs of fresh thyme
- 5 cups low-sodium chicken stock or vegetable broth
- 1 teaspoon kosher salt plus more to taste
- freshly ground black pepper
- 2-3 cups finely sliced savoy cabbage reserved for later
For Serving:
- extra virgin olive oil for drizzling
- freshly chopped flat-leaf parsley or basil, for garnishing
- freshly grated parmigiano-reggiano cheese