Ingredients

• 5 cups water
• 1 , 16 ounce
• 1.5 cups dry white wine
• 3 cups chopped carrots
• 3 cups chopped celery
• 2 cups vegetable broth
• 1 , 16 ounce
• 1.5 cups chopped onion
• 1.5 cups chopped bell pepper
• 1.5 cups chopped cabbage
• ½ , 8 ounce
• 3 tablespoons brown sugar
• 2 tablespoons curry powder
• 1.5 tablespoons chopped garlic
• 1.5 tablespoons onion powder
• 1.5 tablespoons kosher salt , or to taste
• 1.5 teaspoons black pepper
• 1.5 teaspoons ground cumin

Instructions

1. 1 Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
2. 2 Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Nutrition per serving