- 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
- 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.
mom_of_4: I made this today and it makes a lovely soup. As usual, I didn't have all the ingredients on hand, so instead of red wine I used some beef stock; left out the soy sauce, green onions, potato, and cilantro; and used canned lentils instead of dry. I'm not a big fan of the parsnip in the soup - it tasted like a woody carrot. Maybe that's what they taste like. Anyway, I would like to try it again using all the ingredients. It definitely needed the potato to cut the acidity of the tomatoes.