Hearty Lentil Soup II

16 Reviews

“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.” - by Judith Webster

Directions

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.
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.

Nutrition

Amount Per Serving (2 total)

Calories
808 cal
40%

Fat
19.5 g
30%

Carbs
115.3 g
37%

Based on a 2,000 calorie diet

Reviews (16)

Rate This Recipe

nadine

Oct. 31, 2008

"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 prefer ..." See moremy lentil soup really thick! that way i can scoop it up with crackers! oh and add hot sauce on top.. MMM!! "

CATALOGRRR

Jan. 15, 2003

"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 1/2 c..." See moreup of lentils to see if that will make it more like soup. All in all, a good, cheap and hearty recipe. Definitely a keeper!"