Hearty Lentil Soup

2 tbs. vegetable oil3 green onions OR 1 small onion, chopped1-2 cloves garlic, minced

2 carrots, sliced

2 parsnips, sliced

2 stalks celery, sliced

1 potato, cubed

1 leek, sliced

1 1/2 c. dry lentils, rinsed

1 (28-oz.) can diced tomatoes, undrained

4 c. vegetable broth

2 bay leaves

1/2 tsp. dried thyme

1 tsp. soy sauce

1 tsp. Worcestershire sauce

1/2 c. red wine

2 c. shredded cabbage

Fresh parsley OR cilantro, chopped

In a large saucepan over medium heat, combine oil, onions, carrots, parsnips, celery, potato, and leek. Cook and stir for 5 minutes or until onions are tender.

Add remaining ingredients except cabbage and parsley or cilantro and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until lentils are tender, adding cabbage for the last 5 minutes of cooking. Remove the bay leaves and garnish with parsley or cilantro.

(Allrecipes)