Hearty Lentil Soup II

4.4

(32)

26 Reviews

3 Photos

This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley.

Submitted by Judith Webster

Updated on October 13, 2022

3

Servings:

2

Yield:

2 to 3 servings

Jump to Nutrition Facts

Ingredients

2 ½ tablespoons vegetable oil
1 fresh green onions, chopped
1 carrot, chopped
1 parsnip, sliced
1 stalk celery, chopped
1 potato, cubed
1 leek, chopped
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable broth
2 bay leaves
1 dash soy sauce
1 dash Worcestershire sauce
½ cup red wine

Directions

In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

Nutrition Facts (per serving)

808	Calories
20g	Fat
115g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 808
% Daily Value *
Total Fat 20g	25%
Saturated Fat 3g	13%
Sodium 1251mg	54%
Total Carbohydrate 115g	42%
Dietary Fiber 40g	144%
Total Sugars 20g
Protein 32g	64%
Vitamin C 70mg	78%
Calcium 180mg	14%
Iron 12mg	65%
Potassium 1973mg	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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