These delicious chocolate-ricotta cheese muffins were a gift from a friend of mine who runs a bed and breakfast. Excellent in lunch packs, as well as for breakfast and snacks.
| Servings: | 2 |
| Yield: | 2 to 3 servings |
Ingredients
- 2 ½ tablespoons vegetable oil
- 1 fresh green onions, chopped
- 1 carrot, chopped
- 1 parsnip, sliced
- 1 stalk celery, chopped
- 1 potato, cubed
- 1 leek, chopped
- 1 cup dry lentils, rinsed
- 1 (14.5 ounce) can diced tomatoes
- 3 cups vegetable broth
- 2 bay leaves
- 1 dash soy sauce
- 1 dash Worcestershire sauce
- ½ cup red wine
Instructions
- 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 a 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.
Reviews
Used a turnip instead of parsnips ~ store out of parsnips. Also did not use any wine. And it was GREAT!!!
Judith, AR, what parsley/coriander? is … https://www.allrecipes.com/recipe/14086/hearty-lentil-soup/ … the corrected version of this one?
This is a very tasty soup. Like others, I adapted a little based on what I had, but I tried to keep generally the same volume of veggies altogether. Because of one reviewer’s observation that it turned out more like a stew, I doubled the broth. It turned out perfectly with that ratio. Even without meat, this really hits the spot on a cold winter day.
yummy, yummy, yummy! My Mom always made this soup when were growing up, & still does. Now I make it for my family. Its inexpensive, hearty & healthy.
Neither my husband or me cared or this.
Winner winner, (not) chicken dinner. Ok, I cheated and put chicken sausage in and used chicken broth. Didn’t have some things, had others. Used fresh tomatoes and tomato sauce, a bit heavy on the sauce and a bit lighter on the broth. I used less liquid so it was not so soup-like, which is what I wanted. I’m ready to dig in but had to share a rating after my initial tasting.
This soup is very good and hearty. I accidentally used a 28oz can of tomatoes, but it was perfect. I also added a can of corn. I love that this recipe does not have any meat, and it’s so easy!
Excellent blended into a purée. My kids wouldn’t eat the veggies whole!
This soup is pretty good but I would personally add some kind of me at for more flavor. Maybe sausage.
I didn’t have parsnip so was omitted. I doubled the recipe and had plenty leftovers. Prior to serving I added grated Parmesan. We always had it with parm as kids. I love it that way. Good recipe, I will make this again for sure! Thanks Judith!
It’s a good recipe, but if you are vegetarian be aware that Worcesteshire has anchovies in it. Tamarind is what gives Worcesteshire its “oomph,” so use a tiny bit of tamarind and vinegar to get a hint of that flavor.
Very tasty! The only change I made was to increase everything by about 1/2, and that way it made 8 cups of soup or 6 good servings. I’d say the original recipe would make closer to 4 servings. You could add another can of stewed, crushed, or diced tomatoes, and maybe a regular onion instead of or in addition to the green onions if you prefer, but definitely very good as written.
This is wonderful soup just like we had in Scotland. I did not change one thing and my husband, a soup loving Scot , thought it was just great. Thankx
Behold a miracle! My children ate vegetables without even a murmur of a fuss or whine. In fact, they devoured it. I used a Merlot for the wine (a bit more then called for too) and I used fresh tomatoes that I diced myself. Thank you for this very yummy recipe!
I love Lentil soup! This was a bit lacking in flavor for me, so I threw in some Curry, Cardamon pods and cayenne pepper. I also used Rotel tomatoes instead of just generic diced tomatoes which added a nice bit of flair. No need to be stingy on the veggies-the more the merrier 🙂 This was my first attempt at lentil soup and found this recipe more like good suggestions rather than instructions. But that is the fun of cooking isn’t it? 🙂 Lentil stew will be a staple dinner in my house.
liked it.Especially liked having potatoes and parsnips in the soup. Is a heavy hearty soup but very tasty. Good winter food.
My family loved this lentil soup. Great combinations of ingredients and natural flavor!
i didnt have the leek or parsnip so i just used a carrot, celery, potato and the tomatoes. i also used chicken broth instead of veggie and marsala wine instead of red. great flavor. i actually prefer my lentil soup really thick! that way i can scoop it up with crackers! oh and add hot sauce on top.. MMM!!
I enjoy a thick soup and found this nice and hearty. I added an extra carrot and parsnip since I really like veggies, and an extra cup of water to account so it didn’t thicken too much.
This soup is fantastic. It is as hearty as a beef stew, but veggie-friendly! I doubled the broth, otherwise it would be too thick.
One of my favorite lentil soup recipes. I like to add some canned corn.