LENTIL VEGETABLE SOUP

2017-09-27 -

Serves: 4 to 6

2 cups (500 mL) shredded cabbage

3 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

1 clove garlic, crushed

1 tbsp (15 mL) oil

1/2 cup (125 mL) green lentils, rinsed and drained

1 can (19 oz/540 mL) diced tomatoes

2 cups (500 mL) beef stock

1 cup (250 mL) water

1/2 tsp (2.5 mL) basil, crumbled

1/2 tsp (2.5 mL) thyme, crumbled

1/2 tsp (2.5 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1/4 tsp (1 mL) sugar

1. In a Dutch oven, sauté cabbage, carrots, celery, onion and garlic in oil 5 minutes. Stir in remaining ingredients (lentils through sugar).

2. Bring to a boil; reduce heat, cover and simmer 45 to 50 minutes or until vegetables and lentils are tender.