Back to Lentil Soup for the Soul

Print Options


Card Sizes

Lentil Soup for the Soul Recipe

Lentil Soup for the Soul Recipe

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. YIELD:3 servings


  • 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


  • 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.

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 Pairings

Full-Bodied Red Wine

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