Hearty Lentil Soup

This lentil and vegetable soup has wonderful flavors that become even more intense and satisfying as the soup cooks. Lots of root veggies go into the pot, red wine, Worcestershire sauce, bay leaves, vegetable stock and cilantro. Makes two generous servings.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 395 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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