Winter Lentil Vegetable Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 112 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup chopped onion
• ½ teaspoon dried thyme
• 2 cups chicken broth
• 1 stalk celery, chopped
• 3 carrots, chopped
• ½ teaspoon dried basil
• ¼ teaspoon curry powder
• 1 clove garlic, crushed
• ¼ teaspoon white sugar
• 2 cups shredded cabbage
• 1 (28 ounce) can whole peeled tomatoes, chopped
• ½ cup red or green lentils

Recipe Instructions

Step 1

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.

Step 2

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.