Winter Lentil Vegetable Soup

Ingredients

• 2 cups cabbage shredded
• 28 ounce canned tomatoes whole peeled chopped canned
• 3  carrots chopped
• 1 stalk celery chopped
• 2 cups chicken broth 
• 0.3 teaspoon curry powder 
• 0.5 teaspoon basil dried
• 0.5 cup green lentils 
• 0.5 teaspoon thyme leaves dried
• 1 clove garlic crushed
• 0.5 teaspoon ground pepper black
• 1 cup onion chopped
• 1 teaspoon salt 
• 0.3 teaspoon sugar white

Equipment

• pot
• dutch oven

Directions

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.
2. Drain and rinse lentils; return them to the pot.
3. 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.