Chunky Vegetable-Lentil Soup

By nlhartman

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, cut into thin rings
• 1 clove garlic, minced
• 1 cup dry green (French) lentils, rinsed and drained
• 1 pound whole small mushrooms (halve or quarter any larger mushrooms)
• 4 medium carrots, thinly sliced (2 cups)
• 2 stalks celery, chopped
• 4 cups water
• 1 14 ounce can vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 of a head napa or red cabbage, sliced into strips (2 cups)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Directions

1.In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir for 1 minute.

2. Add mushrooms, carrots, celery, the water, vegetable broth, salt, and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.

3. Divide among soup bowls; top with cabbage.