Lentil Soup for the Soul

Name: Lentil Soup for the Soul
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

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.

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.

Nutrition 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.

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