Chunky Vegetable-Lentil Soup

Yay! I have a picture for this one! (Courtesy of BHG.com)

I found this recipe in the January Better Homes and Gardens magazine, and finally tried it out tonight. Jury's still out.

This was the first time I've ever tried lentils (gasp!). I mostly like it. Has a very "fresh" taste to it, which I really like. Not crazy about the onions the way they're cut, but that can be easily remedied. Hubby doesn't like mushrooms and is picking around them (we're eating this soup as I type), and suggested that we try it again with either a beef or chicken broth. Oh, and I left out the celery and put in some extra carrot. The napa cabbage on top is a nice texture touch. I think we'll be making this one again.

Chunky Vegetable-Lentil Soup
(You may get asked for you email address since it's a brand-spankin' new recipe, so I'll post it below just in case. It has the nutritional info on the website.)

Ingredients

• 1 Tbsp. olive oil
• 1 medium onion, cut into thin rings
• 1 clove garlic, minced
• 1 cup dry green (French) lentils, rinsed and drained
• 1 lb. whole small mushrooms (halve or quarter any larger mushrooms)
• 4 medium carrots, thinly sliced (2 cups)
• 2 stalks celery, chopped
• 4 cups water
• 1 14-oz. can vegetable broth
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 of a head napa or red cabbage, sliced into strips (2 cups)

Directions

1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.

2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.

3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.