Hearty Lentil Soup II recipe

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Ingredients

2 ½ tablespoons vegetable oil
1 fresh green onions, chopped
1 carrot, chopped
1 parsnip, sliced
1 stalk celery, chopped
1 potato, cubed
1 leek, chopped
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable broth
2 bay leaves
1 dash soy sauce
1 dash Worcestershire sauce
½ cup red wine

Nutrition Info

808 calories
carbohydrate: 115.3 g
cholesterol: : -
fat: 19.5 g
fiber: 40.4 g
protein: 32.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1250.8 mg
sugar: 19.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.

  2. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

Recipe Yield

2 to 3 servings

Recipe Note

This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley.

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