Lentil And Cabbage Soup

• 1 whole Head Cabbage (savoy, Recommend)
• 1-1/2 cup Baby Carrots, Halved
• 6 whole Baby Portabella Mushroom Caps, Diced
• 1 whole Vidalia Onion, Diced
• 1 Tablespoon Minced Garlic
• 1-1/2 cup Dry Lentils
• 1 Tablespoon Low-sodium Sea Salt Or To Taste
• 1 teaspoon Garlic Salt, Or To Taste
• 1 teaspoon Black Pepper, Or To Taste
• 3 Tablespoons Garlic Powder, Or To Taste
• 1 teaspoon Turmeric, Or To Taste
• 2 Tablespoons Dried Parsley
• 1 teaspoon Dried Oregano
• 16 cups Water Or Vegetable Broth
• 2 whole No Salt Added Vegetable Bouillon Cubes
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar

1. 1. Add all vegetables and lentils to a crock pot, along with the salt and spices.
2. 2. Add in the water or broth and remaining ingredients.
3. 3. Cover and let cook on medium or high for 8-10 hours or until lentils and veggies are tender. If you don't have a crock pot, make this in a large pot on stove, covered. Simmer on low until lentils and vegetables are cooked. Check often; don't leave unattended.
4. Optional: add 1-2 teaspoons Tabasco and 3 tablespoons distilled white vinegar for a hot and sour flavored soup.

cabbage, carrots, portabella mushroom, vidalia onion, garlic, dry lentils, salt, garlic, black pepper, garlic, turmeric, parsley, oregano, water, no salt, olive oil, apple cider vinegar

Taken from tastykitchen.com/recipes/soups/lentil-and-cabbage-soup/ (may not work)