Rating: 4.5 stars
76 Ratings
  • 5 star values: 46
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

395 calories; protein 16.9g; carbohydrates 59.2g; fat 8.3g; sodium 552.5mg. Full Nutrition
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