Hearty Lentil Soup II

Hearty Lentil Soup II


"This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley."


servings 808 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 808 kcal
  • 40%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 115.3g
  • 37%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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  1. In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
  2. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.
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  1. 28 Ratings


i didnt have the leek or parsnip so i just used a carrot, celery, potato and the tomatoes. i also used chicken broth instead of veggie and marsala wine instead of red. great flavor. i actually p...

It was very good and plentiful. I certainly ended up with more than 2-3 servings. Also, the lentils absorbed a lot of the liquid, making it more of a stew than a soup. Next time, I will use only...

Delicious!! Very hearty and filling. I doubled the recipe and ate leftovers all week because that's all I craved. It was very good.

Behold a miracle! My children ate vegetables without even a murmur of a fuss or whine. In fact, they devoured it. I used a Merlot for the wine (a bit more then called for too) and I used fresh ...

I left out the green onions, leek, & potato & substituted crushed tomatoes as I prefer a smoother tomato base. Next time, I'm going to add adding can of vegetable broth or some water as the sou...

Very tasty! The only change I made was to increase everything by about 1/2, and that way it made 8 cups of soup or 6 good servings. I'd say the original recipe would make closer to 4 servings. ...

One of my favorite lentil soup recipes. I like to add some canned corn.

This soup was a big hit! Didn't have the leeks, potatoes or vegetable broth. Substituted with chicken broth and added chopped canadian bacon. Yum! Yum!

This soup is fantastic. It is as hearty as a beef stew, but veggie-friendly! I doubled the broth, otherwise it would be too thick.