About this recipe:This is a rich, satisfying soup, wonderful for cold winter nights. Serve a loaf of warm, crusty bread on the side and you have a filling meal. Leave out the Worcestershire sauce for a vegetarian version.
2 tablespoons vegetable oil
1 bunch spring onions, chopped
1 carrot, diced
1 parsnip, diced
1 stalk celery, sliced
1 potato, peeled and diced
1 leek, sliced
200g (7 oz) dried lentils, rinsed
1 (400g) tin chopped tomatoes
750ml (1 1/4 pints) vegetable stock
2 bay leaves
1 dash soy sauce
1 dessertspoon Worcestershire sauce
100ml (4 fl oz) red wine
1 bunch fresh coriander, chopped
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Method Prep:15min › Cook:40min › Ready in:55min
Heat the oil in a large stockpot and mix in the onions, carrot, parsnip, celery, potato and leek. Stir over a medium heat until tender.
Place lentils, tomatoes, stock, bay leaves, soy sauce, Worcestershire sauce and wine in the saucepan. Stir and bring the mixture to the boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
Remove the bay leaves from the soup. Stir in the coriander and serve.
Altered ingredient amounts.
Excellent soup for those chilly nights. This soup has a wonderful flavour and is easy to make. My only change was that I increased the amounts of vegetable stock, wine, and Worcestershire as the lentils soaked up a lot of the liquid. - 24 Jul 2008
Just what you need for a cold night! Warm, hearty. One change - I did not put it in the blender - I kept it as a chunky stew. Fabulous! Made the work easier too. I made it a week ago and we are still eating the leftovers. - 24 Jul 2008