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Lentil Soup for the Soul

 Lentil Soup for the Soul
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.
3 ServingsPrep: 20 min. Cook: 30 min.


  • 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


  • 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.

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Lentil Soup for the Soul (continued)

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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now