Chunky Vegeetable - Lentil Soup

6 servings | Prep time: 25 min | cook time: 25 min | total time: 1 hour

ingredients

• 1 Tbsp. olive oil
• 1 medium onion, cut into thin rings
• 1 clove garlic, minced
• 1 cup dry green (French) lentils, rinsed and drained
• 1 lb. 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-oz. can vegetable broth
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 of a head napa or red cabbage, sliced into strips (2 cups)

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 1 minute.

2. 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.

3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.

nutrition facts

• Servings Per Recipe 6 (1-1/2-cup) servings
• Calories185,
• Total Fat (g)3,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Sodium (mg)408,
• Carbohydrate (g)30,
• Total Sugar (g)6,
• Fiber (g)13,
• Protein (g)12,
• Vitamin C (DV%)24,
• Calcium (DV%)7,
• Iron (DV%)18,
• Percent Daily Values are based on a 2,000 calorie diet