 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
|
You'll never miss the meat when you serve this wonderful meal-in-a-bowl from Athena Russell of Florence, South Carolina. Rich and satisfying, it simmers with the hefty goodness of root vegetables and cilantro. Ingredients:
1/3 cup chopped peeled parsnip |
1/3 cup diced peeled potato |
1/4 cup chopped green onions |
1/4 cup chopped leek (white portion only) |
1/4 cup chopped carrot |
1/4 cup chopped celery |
2 teaspoons olive oil |
1 can (14-1/2 ounces) vegetable broth |
1 cup no-salt-added diced tomatoes |
1/3 cup dried lentils, rinsed |
1/4 cup dry red wine or additional vegetable broth |
1 teaspoon worcestershire sauce |
1 bay leaf |
1/3 cup minced fresh cilantro |
Directions:
1. In a large saucepan, saute the parsnip, potato, onions, leek, carrot and celery in oil for 3 minutes. Add the broth, tomatoes, lentils, wine, Worcestershire sauce and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
2. Just before serving, discard bay leaf; stir in cilantro. Yield: 3 servings.
|
|