Hearty Lentil Soup Recipe

Ingredients
<br>- 2 tablespoons vegetable oil
<br>- 1 bunch green onions, chopped
<br>- 1 leek, sliced
<br>- 1 carrot, diced
<br>- 1 parsnip, scrubbed and diced
<br>- 1 potato, peeled and diced
<br>- 1 stalk celery, sliced
<br>- 1 cup dry lentils, rinsed
<br>- 1 (14.5 ounce) can diced tomatoes
<br>- 3 cups vegetable stock
<br>- 2 bay leaves
<br>- 1 dash soy sauce
<br>- 2 teaspoons vegetarian Worcestershire sauce
<br>- 1/2 cup red wine
<br>- 1 bunch fresh cilantro, chopped
<br><p></p>Directions
<br>step 1: Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek.  Stir over a medium heat.
<br>step 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.
<br>step 3: Remove the bay leaves from the soup. Stir in the cilantro and serve.
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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
step 1: Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
step 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.
step 3: Remove the bay leaves from the soup. Stir in the cilantro and serve.

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