Lentil Soup for the Soul Recipe

Lentil Soup for the Soul Recipe
Lentil Soup for the Soul Recipe photo by Taste of Home
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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.
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

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

Nutritional Facts

1-1/3 cups: 183 calories, 4g fat (0 saturated fat), 0 cholesterol, 631mg sodium, 28g carbohydrate (7g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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

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