Chunky Vegetable-Lentil Soup

Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

Source: 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

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

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

Stir in lentils; cook and stir 1 minute.

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

Bring to boiling.

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

Top with cabbage.

Nutrition Facts

0 servings

Serving size

6 servings