Easy Lentil Soup

Rinse and sort lentils and set aside.

Heat olive oil in a large stock pot over medium heat. Add onion and cook until caramelized. Add lentils, garlic, celery, carrots, potatoes, radishes, jalapeno, turmeric, Italian seasoning and pepper. Saute for about 2 minutes until fragrant and carrots and potatoes start to soften. Add tomatoes and water. Bring to a simmer over medium high heat and reduce to low. Cook for about 45 minutes until lentils are tender and soup has slightly thickened. Add cabbage and squash. Season with salt to taste and cook another 3 minutes or until cabbage and squash are tender, yet firm.

Garnish with parmigiano reggiano and serve.