Monday, October 12, 2009

Lentil Soup

I adapted this recipe from This recipe is supposed to be two servings, so I basically doubled everything.

* 2 1/2 tablespoons vegetable oil
* 1 fresh green onions, chopped (I used 1/2 yellow onion)
* 1 carrot, chopped (I used two)
* 1 parsnip, sliced (I did not use)
* 1 stalk celery, chopped
* 1 potato, cubed (I used two)
* 1 leek, chopped (I did not use)
* 1 cup dry lentils, rinsed (I used 2 cups)
* 1 (14.5 ounce) can diced tomatoes (I used 2 cans)
* 3 cups vegetable broth (I used 3 cans of chicken broth)
* 2 bay leaves (I did not use)
* 1 dash soy sauce (I did not use)
* 1 dash Worcestershire sauce (I did not use)
* 1/2 cup red wine (I used about a tomato can of water)

1. 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.
2. 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 fresh coriander or fresh parsley to taste.

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