2 medium carrots, sliced (1 c.)
1 stalk celery, sliced (1/2 c.)
1 small onion, chopped (1/3 c.)
1 tbsp. olive oil
5 c. water
1/2 small head cabbage, cored and cut into 1-inch pieces (4 c.)
1 c. 15 Bean Soup, discarding the seasoning packet
1 c. dry lentils, rinsed and drained
1 c. tomato puree
1 1/2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper

In a large saucepan, cook carrots, celery and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls.

Makes 5 main-dish servings.