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Hearty Lentil Soup
Hearty Lentil Soup
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 |
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Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
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.
Remove the bay leaves from the soup. Stir in the cilantro and serve.
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