Lentil and Vegetable Soup

1 T Olive oil

1 Medium onion chopped

2 Cloves garlic, minced

1 Cup dry green lentils, rinsed and drained

1 8 oz. package sliced mushrooms, chopped

5 carrots, thinly sliced, about 2 cups

4 Stocks celery, chopped

4 Cup water

1 14oz. container broth (chicken, beef, vegetable)

1 tsp. Salt

1/4 tsp. Black pepper

1/2 Head napa cabbage, sliced into strips

1. In a 4-quart saucepan heat oil over medium heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook for 1 minute.

2. Add mushrooms, carrots, celery, water, broth, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer, about 25 minutes or until lentils and vegetables are tender.

3. Divide among soup bowls; top with cabbage.

Makes approximately 6 servings