Lentil Vegetable Soup

Low in fat, high in veggies, and utilizing simple ingredients, this soup is a great addition to your winter soup repertoire.

yield: 6 servings

1/2 cup dried red lentils
1/2 cup dried green lentils
1 Tbsp olive oil
1 cup chopped onion (about 1 medium/large)
2 stalks celery, sliced
2 large garlic cloves, minced
2 cups chopped carrot (about 4)
2 cups shredded cabbage
4 cups chicken broth
2 14.5-oz cans diced tomatoes
1 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/4 tsp sugar
1/4 tsp curry powder

1. Place lentils in a bowl; cover with water. Soak for at least an hour, or overnight (this step is not necessary, it just reduces the cooking time, therefore saving time and energy). Drain and rinse lentils.
2. Heat olive oil in a large stockpot over medium-high heat. Add onion, celery, and garlic; sauté 5 minutes or until tender. Add remaining ingredients and pre-soaked lentils; bring to a boil. Cover, reduce heat to low, and simmer for 1 hour or until lentils and vegetables are tender.