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My review
Hearty Lentil Soup
Judith Webster
"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."
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Ingredients
55 m servings 395 calsOriginal recipe yields 4 servings
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Directions
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- 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 Facts
Per Serving: 395 calories; 8.3 g fat; 59.2 g carbohydrates; 16.9 g protein; 0 mg cholesterol; 552 mg sodium. Full nutrition
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Reviews
Read all reviews 5871 Ratings
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Most helpful positive review
11/19/2000
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...
Most helpful critical review
8/12/2010
Add tomatoes AFTER the lentil are cooked, otherwise it is possible the lentils will not soften no matter how long you cook them for. Great hearty soup - and I agree, add more stock. Enjoy!
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11/19/2000
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...
11/10/2006
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, ...
10/28/2001
Excellent soup for those chilly nights. This soup has a wonderful flavor and is easy to make. My only change was that I increased the amounts of vegetable stock, wine, and Worcestershire as the ...
3/10/2008
awesome soup. i added 4 cups of vegetable stock instead of 3, salt, pepper, cumin, mustard seed, vinegar and tabasco. i also pureed about half of the recipe to make the soup thicker. amazing.
1/9/2009
The recipe doesn't call for enough broth for the amount of lentils it tells you to use. I had to keep adding broth and water. but it's yummy!
9/7/2004
This is a fantastic base recipe to create many flavours off of. I used parsnips, potatoes, carrots, onions and green beans to create a hearty soup. I found that I needed to add lots of herbs a...
11/5/2003
Great recipe. I didn't add the wine and I didn't miss it. I substituted an onion for the leek and though I'm sure it would have been even more flavorful with the leek it was fine as it was. The ...
1/16/2002
A very hearty soup. The recipe made more than the 4 servings listed. Had to substitute cooking sherry for the red wine. Will make this one again.
3/25/2008
This soup was very good. I enjoyed its complex nature. The cilantro added a lovely pungency which cleared my sinuses (added bonus). ;) I used Columbia Winery Merlot for the wine. I also adde...