Hearty Lentil Soup recipe

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Ingredients

2 tablespoons vegetable oil
1 bunch green onions, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable stock
2 bay leaves
1 dash soy sauce
2 teaspoons vegetarian Worcestershire sauce
½ cup red wine
1 bunch fresh cilantro, chopped

Nutrition Info

395.4 calories
carbohydrate: 59.2 g
cholesterol: : -
fat: 8.3 g
fiber: 21.2 g
protein: 16.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 552.5 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.

  2. Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.

  3. Remove the bay leaves from the soup. Stir in the cilantro and serve.

Recipe Yield

4 servings

Recipe Note

This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve a loaf of warm, crusty bread on the side and you have a wonderful meal.

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