Chunky Vegetable-Lentil Soup

Authorlisa

Source: Erin Simpson

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins
 1 tbsp Olive Oil
 1 Medium onion, cut into thin rings
 1 Clove garlic, minced
 1 cup dry green lentils, rinsed and drained
 1 lb whole small mushrooms
 4 Medium carrots, thinly sliced
 2 stalks celery, chopped
 4 water
 114 can vegetable broth
 0.25 tsp Salt
 0.25 tsp ground black pepper
 0.25 Head Napa or Red Cabbage, sliced into strips
1

In a 4-quart saucepan, heat olive oil over medium heat.

2

Add onion and garlic; cook for 4-5 minutes or until onion is tender, stirring occasionally.

3

Stir in lentils; cook and stir 1 minute.

4

Add mushrooms, carrots, celery, water, vegetable broth, salt, and pepper.

5

Bring to boiling.

6

Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.

7

Top with cabbage.

Category

Ingredients

 1 tbsp Olive Oil
 1 Medium onion, cut into thin rings
 1 Clove garlic, minced
 1 cup dry green lentils, rinsed and drained
 1 lb whole small mushrooms
 4 Medium carrots, thinly sliced
 2 stalks celery, chopped
 4 water
 114 can vegetable broth
 0.25 tsp Salt
 0.25 tsp ground black pepper
 0.25 Head Napa or Red Cabbage, sliced into strips

Directions

1

In a 4-quart saucepan, heat olive oil over medium heat.

2

Add onion and garlic; cook for 4-5 minutes or until onion is tender, stirring occasionally.

3

Stir in lentils; cook and stir 1 minute.

4

Add mushrooms, carrots, celery, water, vegetable broth, salt, and pepper.

5

Bring to boiling.

6

Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.

7

Top with cabbage.

Chunky Vegetable-Lentil Soup

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