Ingredients
- 1 c carrots, sliced
- 1/2 c celery, sliced
- 1/2 onion, chopped
- 1 Tb olive oil
- 1/2 small cabbage head, but in 1” pieces
- 4 c chicken broth
- 1 14-oz can diced tomatoes
- 1 1/2 tsp sugar
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 2 c water
- 1/2 c dried lentils, rinsed and drained
Directions
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In a large saucepan cook carrots, celery, and onion in hot olive oil for 5 minutes until crisp-tender.
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Stir in all remaining ingredients. Bring to a boil, then reduce heat.
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Cover and simmer 45 minutes or until lentils are very soft.