Hearty Lentil Soup - cooking recipe

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
Preparation
    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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