Here is a recipe that Carol Waterman took from The Meatles Gourmet, Favorite Recipes from Around the World by Bobbie Hinman, Lentil Vegetable Soup. Bobbie writes: In Mexico, thick soups---such as this one---are often served with crisp tortillas as the mainstay of the midday meal. This one is loaded with cabbage and lots of other vegetables and is really a meal-in-one, For a spicy addition, a few chopped jalapeno peppers will definitely do the trick.
2 teaspoons vegetable oil
1 cup chopped onion
1 cup chopped celery
1 cup carrots, cut crosswise into ½ inch slices
4 cloves garlic, crushed
4 cups shredded cabbage
1½ pounds potatoes, peeled & cut into small cubes (3 medium potatoes)
6½ cups water
1 15-ounce can salt-free tomato sauce (or regular)
1 cup lentils, uncooked
½ cup chopped fresh cilantro
1 bay leaf
Salt & pepper to taste
Heat oil in a large sop pot over medium heat. Add onion, celery, carrots and garlic. Cook, stirring frequently, 10 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add remaining ingredients, except salt and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer 1 hour or until vegetables are tender. Add salt and pepper to taste.
Remove and discard bay leaf before serving.
Makes 10 servings
1 1/3 cups per serving
I know this soup is tasty because Carol shared this me when she made it!