1/2 cup red or green lentils
1 cup chopped onion
1 rib of celery, chopped
2 cups shredded cabbage
2 cans Rotel tomatoes
3 cups chicken broth
2 carrots, chopped
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon splenda
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon curry powder

Place the lentils into a stockpot and add water to twice the depth of the lentils.
Bring to a boil, then lower heat and let simmer for about 15 minutes.
Drain and rinse lentils; return them to the pot.

Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, splenda, basil, thyme and curry.

Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

*** sometimes I sprinkle a little grated cheddar and some chopped parsleyon top of each serving. smile.gif