Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 50 mins
Nutrition
- Serving Size: 1/8 recipe, 1.25 cups
- Calories: 207
- Sugar: 5.4g
- Sodium: 57mg
- Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 41.8g
- Fiber: 9.6g
- Protein: 10.2g
- Cholesterol: 0