2 tbsp. oil
1/2 c. onion, chopped
1/2 c. carrot, minced
1/2 c. celery, minced
1 c. summer squash
3 cloves garlic, minced
1 c. cabbage
1/2 c. tomatoes
6 c. water
4 1/2 c. uncooked lentils
3/4 tsp. ground cumin
4 tsp. instant chicken bouillon
1 tbsp. parsley
1 tbsp. vinegar

Warm oil in a 4-quart saucepan; add onion, carrot, celery, squash and garlic. Cook, stirring constantly, until the onion is translucent. Add the remaining ingredients and stir well to combine. Let simmer over a low heat, stirring occasionally until the vegetables and lentils are tender, about 30 to 35 minutes.

Submitted by: Amber Washington