Italian Soups and Salads Recipes - Lentil-Cabbage Soup

Ingredients

• 3 medium carrots, sliced

• 2 stalks celery, sliced

• 1 medium onion, chopped

• 1 tablespoon olive oil

• 5 3/4cups water

• 1 14-ounce can vegetable broth

• 1/2 of a medium head cabbage, cored and cut into 1-inch pieces (about 5 cups)

• 1 1/2cups dry brown or yellow lentils, rinsed and drained

• 1 15-ounce can tomato puree

• 2 teaspoons sugar

• 1 teaspoon salt

• 1 teaspoon dried oregano, crushed

• 1/4 teaspoon black pepper

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Method:

1. In a 4-quart Dutch oven cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender.

2. Stir in the water, vegetable broth, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat.

3. Cover and simmer about 45 minutes or until lentils are very soft.