Chunky Vegetable Lentil Soup

Chunky Vegetable Lentil Soup

1 Tbsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 cup dry green lentils, rinsed and drained
1 lb mushrooms, quartered
2-3 carrots, thinly sliced
2 stalks celery, chopped
4 cups water
1 14 oz can vegetable broth
1/2 tsp salt
1/2 tsp black pepper
1/4 of a head of napa cabbage, sliced into thin strips

In soup pot heat oil over medium heat. Add onion and cook until browned and tender. Add garlic and cook until tender. Stir in lentils and stir and cook for 1 minute more. Add mushrooms, carrots, celery, water, broth, salt and pepper. Bring to a boil. Reduce heat and simmer, covered about 25 minutes or until lentils are tender. Top each soup bowl with a bit of cabbage.

** Crispy garlic bread is fabulous dipped in this broth!