Winter Lentil Vegetable Soup

Okay, granted it is clearly not winter, in fact the temperature reached the low 90s today in San Jose, but this is my first attempt at cooking something new since the baby has arrived, and darn it if this didn't look and sound good to me. Call me crazy. I also had a head of cabbage leftover and so this was perfect.  A little different than your typical lentil soup but just as warm and comforting. 

Prep time: 20 mins
Cook time: 1 hour 30 mins
Makes: 6 - 1 cup servings

INGREDIENTS:
1/2 cup red or green lentils, rinsed
1 cup chopped onion
2 cups shredded cabbage
1 can of diced tomatoes
2 cups of chicken broth
4 carrots
2 cloves of garlic, crushed
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp white sugar
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp curry powder
Parmesan cheese, for garnish

DIRECTIONS:
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 the heat and 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 1 1/2 to 2 hours or until desired tenderness is achieved.  Serve with Parmesan cheese on top.