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Chunky Vegetable-Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, cut into thin rings
• 1 clove garlic, minced
• 1 cup green (French) lentils
• 1 pound whole small mushrooms (halve or quarter any larger mushrooms)
• 2 cups thinly sliced carrot
• 1 cup chopped celery
• 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)

Directions

1. In a saucepan or Dutch oven heat oil over medium heat.
2. Add onion and garlic and cook for 4 to 5 minutes, stirring occasionally.
3. Stir in lentils.
4. Cook and stir 1 minute.
5. Add remaining ingredients except cabbage and simmer, covered, 25 minutes.
6. Divide among soup bowls.
7. Top with cabbage.

Attribution