Italian Lentil Minestrone Soup

2 c Dried lentils

12 c Divided cold water

1 cn (6 oz) tomato paste

3 Minced celery ribs

1 c Coarsely chopped cabbage

1 c Sliced mushrooms

1 Chopped onion

1 t Italian herbs OR

1/2 ts Dried oregano and

1/2 ts Basil

1 t Garlic salt

Pepper to taste Pinch of hot pepper flakes 6 tb Grated parmesan cheese

Soak lentils overnight in 6 cup water; drain, discard water. Combine lentils with remaining 6 cup water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese.