1 (10 ounce) can chicken bouillon
2 tablespoons vegetable oil
1/2 medium head cabbage - peeled and halved
2 medium carrots, cut green
1 medium onion, cut green
1 large tomato - peeled, seeded and crumbled
1/4 cup vegetable oil
1 large onion, chopped
1 cup lentils
2 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
salt and pepper to taste
1 tablespoon soy sauce (optional)
Fill a large pot or Dutch oven with water to cover; add bouillon cubes and oil, and cover. Bring to a boil, and cook for 2 to 3 minutes. Drain, cool, and chop.
Stir in cabbage, carrots, onion, tomato and oil. Reduce heat to medium low; add celery, carrots, onion, tomato, oil and beans. Mix well and mix in lentils.
Return heat to medium low; stir in flour, seasoning salt, and onion powder. Cook over medium heat until boiling. Add soy sauce, if desired. Stir tightly and cook for some time. Serve hot.