Hearty Lentil and Veggie Soup
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Picture by:
bhappe
A lovely rich and satisfying doup with carrots, parsnip, celery, potato, leek and of course lentils! Serve with crusty bread for a full meal.
Ingredients
Serves: 4
- 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 dried lentils, rinsed
- 1 (440g) tin chopped tomatoes
- 3 cups (750ml) vegetable stock
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 100ml red wine
- 1 bunch fresh coriander, chopped
Directions
Preparation: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, 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.
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