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My review
Hearty Lentil Soup II
Judith Webster
"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."
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Ingredients
servings 808 calsOriginal recipe yields 2 servings (2 to 3 servings)
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Directions
{{model.addEditText}} Print- 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.
- 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
Per Serving: 808 calories; 19.5 g fat; 115.3 g carbohydrates; 32.2 g protein; 0 mg cholesterol; 1251 mg sodium. Full nutrition
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Reviews
Read all reviews 2430 Ratings
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Most helpful positive review
10/31/2008
i didnt have the leek or parsnip so i just used a carrot, celery, potato and the tomatoes. i also used chicken broth instead of veggie and marsala wine instead of red. great flavor. i actually p...
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10/31/2008
i didnt have the leek or parsnip so i just used a carrot, celery, potato and the tomatoes. i also used chicken broth instead of veggie and marsala wine instead of red. great flavor. i actually p...
1/4/2002
It was very good and plentiful. I certainly ended up with more than 2-3 servings. Also, the lentils absorbed a lot of the liquid, making it more of a stew than a soup. Next time, I will use only...
2/12/2001
Delicious!! Very hearty and filling. I doubled the recipe and ate leftovers all week because that's all I craved. It was very good.
2/4/2010
Behold a miracle! My children ate vegetables without even a murmur of a fuss or whine. In fact, they devoured it. I used a Merlot for the wine (a bit more then called for too) and I used fresh ...
11/27/2003
I left out the green onions, leek, & potato & substituted crushed tomatoes as I prefer a smoother tomato base. Next time, I'm going to add adding can of vegetable broth or some water as the sou...
11/21/2010
Very tasty! The only change I made was to increase everything by about 1/2, and that way it made 8 cups of soup or 6 good servings. I'd say the original recipe would make closer to 4 servings. ...
11/7/2003
This soup was a big hit! Didn't have the leeks, potatoes or vegetable broth. Substituted with chicken broth and added chopped canadian bacon. Yum! Yum!