Italian Lentil Soup

2 medium carrots, sliced (1 cup)
1 stalk celery, sliced (1/2 cup)
1 small onion, chopped (1/3 cup)
1 tablespoon olive oil
5 cups water
1/2 of a small head cabbage, cored and cut into 1-inch pieces (4 cups)
1 cup dry lentils, rinsed and drained
1 cup tomato puree
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper

1. In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 main-dish servings.

Serving Size: 1oz

Number of Servings: 73

Recipe submitted by SparkPeople user TALLTABBY.