LENTIL VEGETABLE SOUP

Ingredients

• 1 tbsp canola oil
• 2 cups shredded cabbage
• 3 carrots, sliced
• 1 stalk celery, sliced
• 1 onion, chopped
• 1 clove garlic, crushed
• 1/2 cup green lentils, rinsed and drained
• 1 can (19 oz/540 mL) diced tomatoes
• 2 cups beef broth
• 1 cup water
• 1/2 tsp basil, crumbled
• 1/2 tsp thyme, crumbled
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp granulated sugar

Directions

1. Heat oil in a Dutch oven over medium heat. Add cabbage, carrots, celery, onion and garlic; sauté for 5 minutes. Stir in remaining ingredients. Bring to a boil.
2. Reduce heat, cover and simmer until vegetables and lentils are tender, about 45 – 50 minutes.