Lentil, Rice, and Veggie Soup

A recipe I came up with for lentils. Makes a large pot for lots of leftovers or to feed lots of people. High-fiber, healthy.

• Ready In: 1 hr
• Serves: 6-10

Ingredients

• 1  medium  white onion, chopped
• 1 -2  teaspoon garlic, minced
• 4  carrots, chopped
• 2  large celery ribs, chopped
• 1⁄4 head green cabbage, chopped
• 1⁄2 cup  canned chili-ready tomatoes (or canned diced or stewed tomato)
• 1  cup lentils
• 1  cup medium-grain white rice, uncooked
• 1 (8 ounce) can chicken broth
• 1⁄2 teaspoon ground cumin (or to taste)
• 1⁄2 teaspoon curry powder (or to taste)
• 1  tablespoon olive oil (or butter)
•  tomato & chicken powdered bouillon, to taste
•  salt, to taste
•  pepper, to taste

Directions

1. Heat oil or butter and saute onion and garlic for 3 minutes.
2. Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.
3. Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.
4. Bring to a boil and reduce heat to medium to simmer.
5. Stir occasionally, adding more water/spices/seasoning as needed.
6. Simmer for at least 45 minutes or until lentils are soft and rice is cooked.