About this recipe:A rich and super-hearty lentil soup. Lentils and vegetables are simmered together in a seasoned tomato soup base. It's perfect for the cold winter months. Serve with a side of garlic bread, if desired.
2 1/2 tablespoons vegetable oil
1 spring onion, chopped
1 carrot, chopped
1 parsnip, sliced
1 stick celery, chopped
1 potato, cubed
1 leek, chopped
190g lentils, rinsed
1 (400g) tin chopped tomatoes
750ml vegetable stock
2 bay leaves
1 dash soy sauce
1 dash Worcestershire sauce
125ml red wine
fresh coriander or fresh parsley to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
Bring to the boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.