• prep: 20 min
• cook: 9 hr 28 min
• total: 9 hr 48 min

servings:

• 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 3/4-inch chunks
• 3 Yukon gold potatoes, scrubbed and chopped into 3/4-inch cubes
• 3/4 cup split red lentils
• 1 cup canned chopped tomatoes (with their juices)
• 2 pieces of parmigiano-reggiano rind
• 2 dried bay leaves
• 3-4 sprigs of fresh thyme
• 5 cups chicken stock
• 1 teaspoon kosher sea salt, plus more
• freshly ground black pepper
• 2-3 cups finely sliced savoy cabbage, reserved for later
• extra virgin olive oil, for drizzling
• freshly chopped flat-leaf parsley (or basil), for garnishing
• freshly grated parmigiano-reggiano cheese, for garnishing

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