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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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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Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
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 are still eating the leftovers. And I don't eat leftovers - so that should say something! Read More
(47)

Most helpful critical review

Rating: 3 stars
08/12/2010
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! Read More
(10)
75 Ratings
  • 5 star values: 45
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
12/21/2003
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 are still eating the leftovers. And I don't eat leftovers - so that should say something! Read More
(47)
Rating: 5 stars
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, cooking wine, 1/4 bunch of cilantro. I also omitted the parsnip because they dont have them at the supermarket. Other than that I followed the recipe to the letter and it came out so great. I served half as a soup (using most of the liquid). And the next day I served it with brown rice like rice-and-beans. Any vegetarian will be like "yumskers!" Read More
(31)
Rating: 5 stars
12/21/2003
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 lentils soaked up a lot of the broth. Read More
(27)
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Rating: 5 stars
03/13/2008
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. Read More
(24)
Rating: 5 stars
01/12/2009
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! Read More
(17)
Rating: 5 stars
12/21/2003
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 root vegetables gave it a delicious taste. I pureed half of the soup for a semi-chunky consistancy. Read More
(14)
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Rating: 5 stars
09/07/2004
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 and spices to really get flavour out of the broth. I definately recommend this recipe. Read More
(13)
Rating: 4 stars
12/21/2003
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. Read More
(13)
Rating: 4 stars
03/25/2008
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 added crimini mushrooms towards the end and a cumin/curry powder combo as one reviewer suggested. Good stuff! Read More
(11)
Rating: 3 stars
08/12/2010
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! Read More
(10)
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