Winter Lentil Vegetable Soup

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

3carrots, 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

Directions

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.

Cook's Note:

Combine ingredients in a slow cooker and cook on Low for 8 to 10 hours, or on High for about 4 hours, or until lentils have broken down and vegetables are tender.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup.

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