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Tomato Lentil Soup

• 1 1/2 t olive oil
• 4 cups onions, chopped
• 4 t garlic, minced
• 7 cups vegetable stock
• 1 1/4 cups celery, diced with leaves
• 1 1/4 cups carrots, diced
• 2/3 cup lentils, rinsed and drained
• 1 1/2 T dried basil
• 1 t dried oregano
• 1 t dried thyme
• 1/4 t black pepper, freshly ground
• 1/8 t red pepper flakes
• 28 oz. can crushed tomatoes with basil

In a 6 qt. pot, heat oil over medium heat. Add onions and garlic and saute for about 7 minutes, or until onions are soft. Add stock, 2 cups water, celery, carrots, lentils, basil, oregano, thyme, black pepper, and red-pepper flakes. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, covered, for about 45 minutes, or until the lentils are soft. Add tomatoes and their juice, cabbage and ham and simmer, uncovered for 15 minutes, or until cabbage is tender. Season with salt & pepper to taste.