Chunky Vegetable-Lentil Soup

• 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
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 14 red cabbage head, sliced into strips

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

olive oil, onion, garlic, green lentils, mushroom, carrots, stalks celery, chicken broth, water, salt, ground black pepper, red cabbage

Taken from www.food.com/recipe/chunky-vegetable-lentil-soup-509562 (may not work)