Herbed Lentil Cabbage Soup
Serves 4 to 6

Cabbage provides potassium, vitamin K, fibre and special pigments that help with cancer prevention. Lentils are a good source of lean protein, fibre and vitamin B complex.

2 tsp (10 ml) vegetable oil
1 large onion
6 cups (1.5 L) low sodium vegetable stock
1 1/2 cups (375 ml) shredded Savoy or other green cabbage
1 – 10 oz (284 ml) can lentils, drained and rinsed
1 Tbsp (15 ml) VE Fines Herbes
VE Sea Salt & VE Pepper, to taste

1. Place a large multi pot over medium heat. Add vegetable oil, swirl pot and sauté onion until soft and aromatic, about 3 minutes.
2. Add vegetable stock and bring to a simmer. Reduce heat to medium low; add shredded cabbage and drained lentils. Stir and gently simmer for about 8 minutes or until cabbage is cooked tender crisp.
3. Sprinkle with VE Fines Herbes and season with VE Sea Salt and VE Pepper. Stir well and serve.

Per serving: Calories 170, Fat 4.5 g (Saturated 1 g, Trans 0 g),Cholesterol 0 mg, Sodium 1390 mg, Carbohydrate 17 g (Fibre 7 g, Sugars 5 g),Protein 14 g.