Lentil & Potato Soup

This easy and comforting lentil stew is both versatile and satisfying. Customize it with your favorite vegetables or whatever you have on hand, and season it with your preferred spices for extra flavor.

1 medium yellow or white onion, chopped (about 2 cups)

• 8 cups water

• 1½ pounds white potatoes, peeled and chopped (about 4½ cups)

• 2 medium carrots, sliced (about 1½ cups)

• 1½ cups dry/uncooked brown or red lentils, rinsed

• 3 ribs celery, chopped (about 1 cup)

• 1 tablespoon dried Italian herb seasoning

• 1 teaspoon granulated garlic

• ½ teaspoon ground cumin

• 3 cups chopped green cabbage or kale

DIRECTIONS

1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little extra water as needed.

2. Add the 8 cups water, potatoes, carrots, lentils, celery, Italian seasoning, granulated garlic and cumin and bring to a boil, uncovered. Reduce the heat to medium-low, then cover and cook for 30 minutes.

3. Stir in the cabbage, then cover and cook for 10 minutes more, or until the lentils are tender.