Lentil, Rice, and Veggie Soup

Ingredients

• 1 medium white onion, chopped
• 1-2 teaspoon garlic, minced
• 4 carrots, chopped
• 2 large celery ribs, chopped
• 1/4 head green cabbage, chopped
• 1/2 cup canned chili-ready tomato (or canned diced or stewed tomato)
• 1 cup lentils
• 1 cup medium-grain white rice, uncooked

• 1 (8 ounce) can chicken broth
• 1/2 teaspoon ground cumin (or to taste)
• 1/2 teaspoon curry powder (or to taste)
• 1 tablespoon olive oil (or butter)
• tomato & chicken powdered bouillon, to taste
• salt, to taste
• pepper, to taste

Directions

1. 1

   Heat oil or butter and saute onion and garlic for 3 minutes.

2. 2

   Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.

3. 3

   Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.

4. 4

   Bring to a boil and reduce heat to medium to simmer.

5. 5

   Stir occasionally, adding more water/spices/seasoning as needed.

6. 6

   Simmer for at least 45 minutes or until lentils are soft and rice is cooked.