Photo: Cala
Hearty Lentil Soup II
14 ingredients
2 to 3 servings
openrecipes
"This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley."
Estimated Nutrition (whole recipe, rough)
583
Calories
18g
Protein
15g
Fat
95g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 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
- 1/2 cup red wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes