1 cup red lentilsPlace the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for 10 minutes. Place a strainer over a bowl and pour lentils through, so you can save the strained water.
2 cups chopped onion (about 3 small onions)
2 stalks celery, chopped
6 carrots, chopped
2 cloves garlic, crushed
4 cups shredded cabbage (about 1 small head of cabbage)
1 (28 ounce) can crushed tomatoes
4 ½ cups liquid (strained liquid from lentils plus water)
4 ½ tsp bouillon
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon curry powder
Put about 1-2 teaspoons of olive oil in the bottom of a big soup pot and heat over med-high heat. Add the chopped onion, garlic, carrots and celery. Cook a couple minutes, until onions soften a bit. Next add the cabbage and let it cook for about 2-3 minutes to let the cabbage reduce down. Now add in tomatoes, strained liquid & water, and seasonings. Stir in the cooked lentils. Reduce heat to a simmer, cover the pot, and let it cook for 45 minutes. YUM!