Minnesota Food Lover

I’m still in the soup mode and made an easy lentil soup.  This recipe was in a January 2014 Better Homes and Garden magazine.  My very kind and caring Mother in Law used to give me a subscription to the magazine for Christmas.  She knew how much I liked cooking and dabbling in the garden.  She was a remarkable person and is truly missed.

I used to tear out recipes from the magazine that sounded good and kept them in a binder.  Obviously, I don’t look in the binder that often since the recipe is from 2014!  This was an easy one to follow and I really liked all of the different vegetables, especially the red cabbage.   Cabbage is typically very cheap in the grocery store, but I haven’t been able to find a way to fix it that is really good.  My Mother-in-law used to make a really good sweet and sour cabbage, but I can’t seem to make it the same or even close!

Here is the recipe.  I changed the name because it reminds me of Marion (mother in law).

Memory of Marion Lentil Soup
About 6 Servings

1 T Olive oil
1 medium onion, diced
1 large clove of garlic or 2 small, minced
1 C. lentils- I used Puglia lentils from Rancho Gordo of course! They are small and hold their shape
1 lb. button mushrooms, sliced
4 carrots, sliced
2 stalks celery, sliced
3 C. vegetable stock
1 C. water or more if needed
2 C. red cabbage, diced or sliced
Salt and pepper to taste

In a large pot heat oil over medium heat.  Add onion, carrots, celery and garlic.  Sauté a few minutes and then add the mushrooms.  Cook until mushroom lose most of their moisture.  Stir in lentils and cook for about a minute.  Add stock, water, cabbage, salt and pepper.  Bring to a boil and simmer around 30 minutes or until lentils and vegetables are tender.  Serve with fresh bread for dunking and enjoy.