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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

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Total Time

Prep: 20 min. Cook: 30 min.

Makes

3 servings

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.

Lentil Soup for the Soul Recipe photo by Taste of Home

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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.

Lentil Soup for the Soul

Total Time

Makes

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