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Meatless Monday: Chunky Vegetable & Lentil Soup

May 16, 2011

Yesterday was cold and rainy, and made it hard to believe it’s spring. Once again, I’m feeling the need for hot soup to warm my cold body. This soup is perfect for such a task:  it’s healthy, hearty, and full of fiber. Wash & throw a couple leaves of Napa or red cabbage in a bowl of warmed soup for some fun texture. I like to make a big pot of this soup, and live off of it for a few days of cleansing, but tonight I’ll be enjoying it with a beer! Makes 6 (1-1/2-cup) servings.


  • 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 (I use 2 tsp. of Better Than Bullion vegetable base mixed into 2 c. water)
  • 1/4  tsp.  salt
  • 1/4  tsp.  ground black pepper
  • Napa or red cabbage, sliced into strips


1. In a 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 into soup bowls; top with cabbage.


Recipe found in Better Homes & Gardens magazine.

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