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In a 4-quart saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.
Add mushrooms, carrots, celery, water, broth, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 25 minutes or until lentils are tender.
Divide among soup bowls; top with cabbage.