Hearty Lentil Soup recipe

4 servings

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

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.