“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.” - by Judith Webster
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 395 cal
- 20%
- Fat
- 8.3 g
- 13%
- Carbs
- 59.2 g
- 19%
Based on a 2,000 calorie diet
Share It
Reviews (48)
Rate This Recipe
"Just what you need for a cold night! Warm, hearty. One change - I did not put it in the blender - I kept it as a chunky stew. Fabulous! Made the work easier too. I made it a week ago and we are s..." See moretill eating the leftovers. And I don't eat leftovers - so that should say something!"
ALLEYCAT27
"This was absolutely delicous! It was comfot food and I felt so good about eating it, knowing how healthy it was! I substituted corn oil, 1 large onion, 2 real tomatoes diced, chicken stock, cookin..." See moreg wine, 1/4 bunch of cilantro. I also omitted the parsnip because they dont have them at the supermarket. Other than that I followed the recipe to the letter and it came out so great. I served half as a soup (using most of the liquid). And the next day I served it with brown rice like rice-and-beans. Any vegetarian will be like "yumskers!""
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
