Hearty Lentil Soup Recipe
Tagged in Vegetarian
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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.
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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