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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons vegetable oil |
1 bunch green onions, chopped |
1 leek, sliced |
1 carrot, diced |
1 parsnip, scrubbed and diced |
1 potato, peeled and diced |
1 stalk celery, sliced |
1 cup dry lentils, rinsed |
1 (14.5 ounce) can diced tomatoes |
3 cups vegetable stock |
2 bay leaves |
1 dash soy sauce |
2 teaspoons vegetarian worcestershire sauce |
1/2 cup red wine |
1 bunch fresh cilantro, chopped |
Directions:
1. Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
2. 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.
3. Remove the bay leaves from the soup. Stir in the cilantro and serve.
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