Chunky Vegetable-Lentil Soup

Recipe by Richard Swearinger

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, cut into thin rings
• 1  garlic clove, minced
• 1  cup dry green lentils, rinsed and drained
• 1  lb  whole small mushroom, quartered
• 4  medium carrots, thinly sliced
• 2  stalks celery, chopped
• 4  cups chicken broth
• 2  cups water
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 red cabbage head, sliced into strips

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.