INGREDIENTS
1 cup
(french) lentils, dry green
4
Carrots, thinly sliced (2 cups), medium
2
stalks Celery
1 clove
Garlic
1 lb
Mushrooms, whole small
1/4
Of a head napa or red cabbage
1
Onion, medium
1 14 ounce can
Vegetable broth
1/4 tsp
Black pepper, ground
1/4 tsp
Salt
1 tbsp
Olive oil
4 cups
Water