Chunky Veggie-Lentil Soup

This was surprisingly satisfying! My favorite part of this recipe is that it literally took me less than 45 minutes (15 minutes prep, 30 minutes cooking time) to make the soup. I used carrots, mushrooms and nappa cabbage, but feel free to add your favorite veggie items. If your New Year resolution is to eat well (& stay well), try this low carb, high fiber soup at home : )

Ingredients:

• 1 tabalespoon olive oil
• 1 med. onion, thinly sliced
• 1 clove garlic, minced
• 1 cup dry green (Frensh) lentils, rinsed & drained
• 1 lb. whole small mushrooms, quartered
• 4 med. carrots, thinly sliced
• 4 cups water
• 2 cans (14-oz.) gluten free chicken broth (or veggie broth)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 of a head nappa (Chinese cabbage) sliced into strips

1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic (image 1). Cook for 4 to 5 minutes or until onion is tender. Stir in lentils (image 2); cook and stir 1 minute.

2. Add mushrooms, carrots, water, broth, salt & pepper. Bring to boiling. Reduce heat and simmer, covered, about 30 minutes or until lentils are tender. (image 3)
3. Add nappa cabbage and cook 1 to 2 minutes longer. Serve warm.

Makes 6 servings.