Chunky Vegetable-Lentil Soup
AuthorlisaSource: Erin Simpson
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.
CategorySoup
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
