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Hearty Lentil Soup
SUBMITTED BY:
Judith Webster
"This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve a loaf of warm, crusty bread on the side and you have a wonderful meal."
RECIPE RATING:
Read Reviews
(25)
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PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons vegetable oil
1 bunch green onions, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable stock
2 bay leaves
1 dash soy sauce
2 teaspoons vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped
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DIRECTIONS
Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a 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 cilantro and serve.
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REVIEWS
Reviewed on Dec. 21, 2003 by JILL.LANSMAN
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JILL.LANSMAN
Dec. 21, 2003
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!
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9 users found this review helpful
Just what you need for a cold night! Warm, hearty. One change - I did not put it in the...
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Reviewed on Dec. 21, 2003 by
Allison
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Allison
Dec. 21, 2003
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.
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5 users found this review helpful
Excellent soup for those chilly nights. This soup has a wonderful flavor and is easy to make....
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Reviewed on Dec. 21, 2003 by MEHNER
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MEHNER
Dec. 21, 2003
A very hearty soup. The recipe made more than the 4 servings listed. Had to substitute cooking sherry for the red wine. Will make this one again.
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4 users found this review helpful
A very hearty soup. The recipe made more than the 4 servings listed. Had to substitute...
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Reviewed on Nov. 10, 2006 by ALLEYCAT27
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ALLEYCAT27
Nov. 10, 2006
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!"
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3 users found this review helpful
This was absolutely delicous! It was comfot food and I felt so good about eating it, knowing...
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Reviewed on Dec. 21, 2003 by MMH429
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MMH429
Dec. 21, 2003
Great recipe. I didn't add the wine and I didn't miss it. I substituted an onion for the leek and though I'm sure it would have been even more flavorful with the leek it was fine as it was. The root vegetables gave it a delicious taste. I pureed half of the soup for a semi-chunky consistancy.
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3 users found this review helpful
Great recipe. I didn't add the wine and I didn't miss it. I substituted an onion for the leek...
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Reviewed on Nov. 27, 2005 by
Sola
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Sola
Nov. 27, 2005
This was only okay until we added lots of black pepper to our bowls. DEFINITELY add a lot of black pepper to this. I also think it would be better with Italian-style stewed tomatoes and not regular ones, and that would give it a lot of flavor. As would topping it with Parmesan.
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2 users found this review helpful
This was only okay until we added lots of black pepper to our bowls. DEFINITELY add a lot of...
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Reviewed on Sep. 7, 2004 by
NATHALIE1
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NATHALIE1
Sep. 7, 2004
This is a fantastic base recipe to create many flavours off of. I used parsnips, potatoes, carrots, onions and green beans to create a hearty soup. I found that I needed to add lots of herbs and spices to really get flavour out of the broth. I definately recommend this recipe.
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2 users found this review helpful
This is a fantastic base recipe to create many flavours off of. I used parsnips, potatoes,...
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Reviewed on Aug. 29, 2002 by STRATTONSAN
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STRATTONSAN
Aug. 29, 2002
Way too many lentils. Not that good.
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2 users found this review helpful
Way too many lentils. Not that good.
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Reviewed on Mar. 25, 2008 by
Beckerkorn
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Beckerkorn
Mar. 25, 2008
This soup was very good. I enjoyed its complex nature. The cilantro added a lovely pungency which cleared my sinuses (added bonus). ;) I used Columbia Winery Merlot for the wine. I also added crimini mushrooms towards the end and a cumin/curry powder combo as one reviewer suggested. Good stuff!
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1 user found this review helpful
This soup was very good. I enjoyed its complex nature. The cilantro added a lovely pungency...
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Reviewed on Mar. 13, 2008 by dlbessette
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dlbessette
Mar. 13, 2008
awesome soup. i added 4 cups of vegetable stock instead of 3, salt, pepper, cumin, mustard seed, vinegar and tabasco. i also pureed about half of the recipe to make the soup thicker. amazing.
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1 user found this review helpful
awesome soup. i added 4 cups of vegetable stock instead of 3, salt, pepper, cumin, mustard...
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