This Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar is gluten-free and South Beach Diet friendly, and the touch of balsamic vinegar makes this soup really delicious!
It's no secret that I've been re-shooting the photos for my past recipes for many years now, and it's always satisfying to get a new photo that shows off the recipe a little better. But what really feels great is being able to replace a truly horrible old photo with a nicer one, and if you scroll down and see the original photo of this Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar you'll understand completely why I'm so happy to update this recipe with better photos!
I first posted this recipe back in February 2007 when my friend Alanna at a Veggie Venture was focusing on soup, and I originally made the recipe for a Superbowl party. When I took the new photos I couldn't resist the urge to use partly red lentils this time, and also to add some balsamic vinegar to the soup, which I think only improved it! I love lentils and cabbage, and they're delicious together in this soup.
Lentils are one of the slow-digesting carbs that many carb-conscious eaters eat in small amounts, but if you want a lower-carb version of this soup I would use more sausage, less lentils, and skip the carrots and use more of the other vegetables. We gobbled this up on a day when we had a few different recipes to sample, and I loved it with a little freshly-grated Parmesan cheese sprinkled on at the table.
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