Rating: 4.5 stars
32 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

Servings:
2
Yield:
2 to 3 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

808 calories; protein 32.2g; carbohydrates 115.3g; fat 19.5g; sodium 1250.8mg. Full Nutrition
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