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Italian Recipes - Lentil-Cabbage Soup Recipe

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    Source: www.foodrecipeonline.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, C, P
    MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 medium carrots, sliced

    2. 2 stalks celery, sliced

    3. 1 medium onion, chopped

    4. 1 tablespoon olive oil

    5. 5 3/4cups water

    6. 1 14-ounce can vegetable broth

    7. 1/2 of a medium head cabbage, cored and cut into 1-inch pieces (about 5 cups)

    8. 1 1/2cups dry brown or yellow lentils, rinsed and drained

    9. 1 15 -ounce can tomato puree

    10. 2 teaspoons sugar

    11. 1 teaspoon salt

    12. 1 teaspoon dried oregano, crushed

    13. 1/4 teaspoon black pepper

    Instructions Jump to Ingredients ↑

    1. Method :

    2. In a 4-quart Dutch oven cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender.

    3. Stir in the water, vegetable broth, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat.

    4. Cover and simmer about 45 minutes or until lentils are very soft.

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