Ingredients (6 portions)

1/2 cup lentils

1 cup onion, chopped

1 stalk celery, chopped

2 cups cabbage, shredded

2 cups chicken broth

3 carrots, chopped

1 clove garlic, crushed

1 tsp salt

1/2 tsp ground black pepper

1/4 tsp brown sugar

 1/2 tsp dried basil

 1/2 tsp dried thyme

1/4 tsp curry powder

Method

Place the lentils into a pot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils. Return them to the pot.

Add onion, celery, cabbage, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until the ingredients as soft enough. Serve

Note: If you are using slow cooker, combine all the ingredients and cook on Low for 8-10 hours or on High for about 4 hours, or until the lentils have broken down and the vegetables are tender.