1 tablespoons Olive Oil
1 cup Onion, diced
1 Kohlrabi, peeled and diced 1/4 inch, leaves stripped from stalk and chopped
1 pound Dried Green Lentil, rinsed and picked over
1 Bay Leaf
1 teaspoon Dried Oregano
Jalapeño, or Hot Pepper of choice, Fresh, dried or canned, to taste
1 -2 pounds Smoked Sausage, sliced in half lengthwise, and across into chunks
2 teaspoons Ground Cumin
Salt and Pepper
4 – 5 cups Cabbage, Sliced thinly
1Heat oil in a soup pot, and sauté onions and diced kohlrabi bulb until tender, about 6 minutes.
2Put lentils in the pot, and cover with water by about 2 inches. Bring to a boil, skimming any foam that rises.
3Add bay leaf, dried oregano, optional hot pepper, smoked sausage, cumin,cabbage and kohlrabi leaves, and reduce heat to low.
4Simmer for 25-35 minutes, until lentils are tender, yet still somewhat firm and hold their shape.
5Remove from heat, discard bay leaf, and — if desired — drain off excess liquid. Salt and pepper to taste, and serve hot or at room temperature.