Total Time
1hr
Prep 25 mins
Cook 35 mins

Recipe by Richard Swearinger

Ingredients Nutrition

Directions

  1. In a dutch oven heat oil over medium-high heat. Add onion and garlic and cook for 4-5 minutes or until onion is tender, stirring occasionally. Stir in lentils, cook and stir 1 minute.
  2. Add mushrooms, carrots, celery, stock, water, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.
  3. Divide among soup bowl; top with copped cabbage.