Ingredients

• 1 c carrots, sliced
• 1/2 c celery, sliced
• 1/2 onion, chopped
• 1 Tb olive oil
• 1/2 small cabbage head, but in 1” pieces
• 4 c chicken broth
• 1 14-oz can diced tomatoes
• 1 1/2 tsp sugar
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried oregano
• 2 c water
• 1/2 c dried lentils, rinsed and drained

Directions

1. In a large saucepan cook carrots, celery, and onion in hot olive oil for 5 minutes until crisp-tender.

2. Stir in all remaining ingredients. Bring to a boil, then reduce heat.

3. Cover and simmer 45 minutes or until lentils are very soft.

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