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.