Hearty Lentil and Veggie Soup

    Recipe Picture:Hearty Lentil and Veggie Soup
    1

    Hearty Lentil and Veggie Soup

    (75)
    55min


    78 people made this

    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 

    1. 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.
    2. 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.
    3. Remove the bay leaves from the soup. Stir in the coriander and serve.
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    Reviews and Ratings
    Global Ratings:
    (75)

    Reviews in English (67)

    by
    45

    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. And I don't eat leftovers - so that should say something!  -  19 Nov 2000  (Review from Allrecipes USA and Canada)

    by
    29

    This was absolutely delicous! It was comfot food and I felt so good about eating it, knowing how healthy it was! I substituted corn oil, 1 large onion, 2 real tomatoes diced, chicken stock, cooking wine, 1/4 bunch of cilantro. I also omitted the parsnip because they dont have them at the supermarket. Other than that I followed the recipe to the letter and it came out so great. I served half as a soup (using most of the liquid). And the next day I served it with brown rice like rice-and-beans. Any vegetarian will be like "yumskers!"  -  10 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    26

    Excellent soup for those chilly nights. This soup has a wonderful flavor 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 broth.  -  28 Oct 2001  (Review from Allrecipes USA and Canada)

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