Hearty Lentil Soup
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"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."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 40 Minutes
- Ready In:
- 55 Minutes
- Servings:
- 4
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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
- 1/2 cup red wine
- 1 bunch fresh cilantro, chopped
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DIRECTIONS:
- Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
- 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.
- Remove the bay leaves from the soup. Stir in the cilantro and serve.
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