Shane Siddon from Notre Dame School submitted this recipe. For the vegetable stock, you can either use a canned vegetable stock, powder reconstituted or cooking liquid left over from mild vegetables, such as potatoes or carrots. To give this mild-flavour soup a Tex-Mex touch, cook 4 tsp (20 mL) chili powder with the onion and mushrooms.
- Portion size 8 servings
- Credits : © CanadianLiving.com
In heavy-bottomed stock pot or Dutch oven, heat oil over medium-high heat; cook chicken, breaking up lumps with spatula, until no longer pink. Drain off fat; reduce heat to medium.
Add onion, mushrooms, and chili powder (if using). Cook, stirring, until onion is softened, about 5 minutes. Add stock, tomatoes, lentils, carrot, celery, green pepper, bay leaves, thyme and Worcestershire sauce. Bring to boil, reduce heat, cover and simmer for 35 minutes. Add cabbage; cover and simmer until lentils and vegetables are tender, about 10 minutes. Discard bay leaves.