Lentil Soup for the Soul Recipe
Lentil Soup for the Soul Recipe photo by Taste of Home

Lentil Soup for the Soul Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:3 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 3 servings

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

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.

Directions

  1. 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.
  2. Just before serving, discard bay leaf; stir in cilantro. Yield: 3 servings.
Originally published as Lentil Soup for the Soul in Cooking for 2 Winter 2008, p48

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


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