Hearty Lentil Soup


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.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
4 servings


  • 2 tablespoons vegetable oil

  • 1 bunch green onions, chopped

  • 1 leek, sliced

  • 1 carrot, diced

  • 1 parsnip, scrubbed and diced

  • 1 potato, peeled and diced

  • 1 stalk celery, sliced

  • 1 cup dry lentils, rinsed

  • 1 (14.5 ounce) can diced tomatoes

  • 3 cups vegetable stock

  • 2 bay leaves

  • 1 dash soy sauce

  • 2 teaspoons vegetarian Worcestershire sauce

  • ½ cup red wine

  • 1 bunch fresh cilantro, chopped


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

  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.

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

Nutrition Facts (per serving)

395 Calories
8g Fat
59g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 395
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Sodium 553mg 24%
Total Carbohydrate 59g 22%
Dietary Fiber 21g 76%
Total Sugars 9g
Protein 17g
Vitamin C 49mg 245%
Calcium 126mg 10%
Iron 7mg 37%
Potassium 1218mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.