This vegetable-lentil stew is a breeze to make, and it’s very versatile: add in your favorite vegetables or what you happen to have in the fridge, plus dried herbs and spices to fit your tastes.
- 1 medium yellow or white onion, chopped (about 2 cups)
- 8 cups water
- 1½ pounds white potatoes, peeled and chopped (about 4½ cups)
- 2 medium carrots, sliced (about 1½ cups)
- 1½ cups dry/uncooked brown lentils, rinsed
- 3 ribs celery, chopped (about 1 cup)
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon granulated garlic
- ½ teaspoon ground cumin
- 3 cups chopped green cabbage
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little water as needed.
- Add the 8 cups water, potatoes, carrots, lentils, celery, Italian seasoning, granulated garlic, and cumin, and bring to a boil, uncovered. Reduce the heat to medium-low, then cover and cook for 30 minutes.
- Stir in the cabbage, then cover and cook for 10 minutes more, or until the lentils are tender.
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