4 tablespoons olive oil
1 onion, chopped
5 carrots, diced into small pieces
2 cloves garlic, minced
1 small head (or 1/2 large head) cabbage, chopped into small pieces
4 cups vegetable broth
4 cups water
2 cups red lentils
1 tablespoon curry
2 teaspoons berbere spice
1 teaspoon Celtic sea salt
Heat the olive oil in a large soup pot. Saute the onion until the onion is translucent. Add the carrots, garlic, and cabbage. Saute one minute. Add the vegetable broth, water, lentils, spices, and salt. Bring to a boil over high heat. Reduce heat to low and cover, simmering 2-3 hours until lentils are dissolved.
You can adjust the seasonings of this recipe to taste, adding more or less berbere spice if you prefer a spicier soup. If your local health food store doesn't carry a berbere spice mix, you can buy it here: http://monsooncoast.com/monsoon.html  or make your own using this recipe:
http://blog.fatfreevegan.com/2006/11/ethiopian-inspired-red-lentil-soup....  (I was so pleased with the results I've made it several times over).