Lentil Soup for the Soul Recipe

Lentil Soup for the Soul Recipe photo by Taste of Home

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You'll never miss the meat when you serve this wonderful meal-in-a-bowl from Athena Russell of Florence, South Carolina. Rich and satisfying, it simmers with the hefty goodness of root vegetables and cilantro.

This recipe is:

Diabetic Friendly

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Lentil Soup for the Soul Recipe

Prep: 20 min. Cook: 30 min.

Yield: 3 Servings

20 30 50

Ingredients

1/3 cup chopped peeled parsnip
1/3 cup diced peeled potato
1/4 cup chopped green onions
1/4 cup chopped leek (white portion only)
1/4 cup chopped carrot
1/4 cup chopped celery
2 teaspoons olive oil
1 can (14-1/2 ounces) vegetable broth
1 cup no-salt-added diced tomatoes
1/3 cup dried lentils, rinsed
1/4 cup dry red wine or additional vegetable broth
1 teaspoon Worcestershire sauce
1 bay leaf
1/3 cup minced fresh cilantro

Directions

In a large saucepan, saute the parsnip, potato, onions, leek, carrot and celery in oil for 3 minutes. Add the broth, tomatoes, lentils, wine, Worcestershire sauce and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
Just before serving, discard bay leaf; stir in cilantro. Yield: 3 servings.

Nutritional Facts 1-1/3 cups equals 183 calories, 4 g fat (trace saturated fat), 0 cholesterol, 631 mg sodium, 28 g carbohydrate, 9 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Lentil Soup for the Soul in Cooking for 2 Winter 2008, p48