Description
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.
Ingredients
- ½ 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
- ½ teaspoon ground black pepper
- ¼ teaspoon white sugar
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon curry powder
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 3 hrs
Servings: 6