Winter Lentil Vegetable Soup

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Winter Lentil Vegetable Soup

 

1/2 cup red or green lentils

1 cup chopped onion

1 stalk celery, chopped

2 cups shredded cabbage

1 28 ounce can whole peeled tomatoes, chopped

2 cups vegetable broth

3 carrots, chopped

1 clove garlic, crushed

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon white sugar

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon curry powder

 

Place the lentils into a stockpot or a Dutch oven and add water to twice the

depth of the lentils. Bring to a boil, then lower heat and let simmer for about

15 minutes. Drain and rinse lentils; return them to the pot.

Add onion, celery, cabbage, tomatoes, broth, carrots and garlic to the pot and

season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1

1/2 to 2 hours or until desired tenderness is achieved.

Makes 2 servings.

Calories 118, Fat 1.2 g, Carbs 21.8 g, Sodium 948 mg, Fiber 8.2 g.