Soups: Chunky Vegetable-Lentil Soup (Serves 6)

1 T evoo
1 medium onion, cut into thin rings
1 clove garlic, minced
1 cup dry green (French) lentils, rinsed and drained
1 lb. whole small mushrooms (or halve/quarter larger ones)
4 medium carrots, thinly sliced (2 cups)
2 stalks celery, chopped
4 cups water
1 14 oz can vegetable broth
1/2 t salt
1/4 t pepper
1/4 head napa or red cabbage, sliced into strips (2 cups)

In 4 quart saucepan heat oil over med heat.  Add onion and garlic, cook 4-5 mins until onion is tender, stirring occasionally.  Stir in lentils, cook and stir 1 min.  Add mushrooms through pepper, bring to boil.  Reduce heat and simmer, covered, about 25 mins until lentils are tender.  Divide among soup bowls, top with cabbage.  185 calories per serving.