Hearty Lentil Soup

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Hearty Lentil Soup

 

2 1/2 T vegetable oil

1 fresh green onions, chopped

1 carrot, chopped

1 parsnip, sliced

1 stalk celery, chopped

1 potato, cubed

1 leek, chopped

1 cup dry lentils, rinsed

1 (14.5 ounce) can diced tomatoes

3 cups vegetable broth

2 bay leaves

1 dash soy sauce

1 dash Worcestershire sauce

1/2 cup red wine

 

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.

 

Makes 2 to 3 servings.

 

 

 

 

 

 

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