Cabbage Roll Soup (WFPBNO)

I bought a huge head of cabbage at the store and have made 3 different recipes out of it. This was the last of the cabbage. I know I've said again and  again how much I enjoy soup. This was no exception. This soup is really easy to throw together, uses one pot and leftovers reheat nicely.  All of the ingredients are probably in your pantry and frig with the exception of the cabbage which is now in season and is so inexpensive. Give it a try and let me know what you think. 

• 1/4 cup water
• 1 can drained lentils
• 1 medium sweet onion, diced
• 1 tablespoon minced garlic
• 4 cups chopped green cabbage
• 2 medium carrots, sliced
• 4 cups vegetable broth, I love Better Than Bouillion
• 3 8-ounce cans tomato sauce
• 1/2 cup white rice, uncooked
• 1 bay leaf
• 3 tablespoons coconut sugar
• chopped fresh cilantro for garnish

In a large Dutch oven add the water, onion and garlic and cook until onion is tender.

Add the lentils, cabbage, carrots, tomato sauce, broth, rice, bay leaf and coconut sugar. Stir well.

Bring soup to a simmer and cook for about 25 minutes. Stir frequently to keep the rice from sticking. 

Check to make sure rice is cooked through. 

Remove bay leaf and serve with chopped cilantro. I used part of a baguette and made cheese toast on the side.

Enjoy this healthy and hearty soup. Makes 6 servings.