Winter Lentil Vegetable Soup
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"This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker."
Original recipe yield: 6 - 1 cup servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 1 Hour 30 Minutes
- Ready In:
- 3 Hours
- Servings:
- 6
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INGREDIENTS:
- 1/2 cup red or green lentils
- 1 cup chopped onion
- 1 stalk celery, chopped
- 2 cups shredded cabbage
- 1 (28 ounce) can whole peeled tomatoes, chopped
- 2 cups chicken broth
- 3 carrots, chopped
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon white sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon curry powder
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DIRECTIONS:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
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