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Recipe from Better Homes and Garden
Shared and adapted by Member Millette Carter
2 medium carrots, sliced (1 cup)
1 stalk celery, sliced (1/2 cup)
1 small onion, chopped (1/3 cup)
1 Tbsp. Olive Oil
5 cups of Water or broth
1/2 of a small cabbage (4 cups)
1 cup of dry lentils, rinsed and drained
1 cup tomato puree
1 1/2 tsp organic evaporated cane juice
1 1/2 tsp real salt
1/2 tsp dried oregano, crushed
1/4 tsp pepper
In large saucepan cook carrots, celery, and onions in hot olive oil about 5 minutes or until crisp and tender. Stir in water, cabbage, lentils, tomato sauce, cane juice, salt, oregano and pepper. Bring to boil; reduce heat. Cover and simmer for 45 minutes or until beans soft. Ladle into bowls. Makes 5 servings.
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