Winter Lentil Vegetable Soup

½ cup red or green lentils

1 cup chopped onion

1 stalk celery, chopped

2 cups shredded cabbage

1 (28 ounce) can whole peeled tomatoes, chopped

2 cups chicken broth

3 carrots, chopped

1 clove garlic, crushed

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon white sugar

½ teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon curry powder

Place the lentils into a stockpot or a Dutch oven 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, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.