- 1/3 C chopped peeled parsnip
- 1/3 C diced peeled potato
- 1/4 C chopped green onions
- 1/4 C chopped leek (white portion only)
- 1/4 C chopped carrot
- 2 tsp olive oil
- 1 can (14.5oz) vegetable broth
- 1 C canned no-salt-added whole tomatoes, cut up
- 1/3 C dried lentils, rinsed
- 1/4 C dry red wine or additional vegetable broth
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1/3 C minced fresh cilantro
1. In a large saucepan, saute the parsnip, potato, onions, leek, carrot and celery in oil for 3 minutes. Add the broth, tomatoes, lentils, wine or additional broth, Worcestershire sauce and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
2. Just before serving, discard bay leaf; stir in cilantro.
Yield: 4 Cups
Robyn notes: the recipe looks more time-intensive than it is, because the ingredient list is long, but once you chop everything up it goes really quickly. He prefers that I not peel any vegetables, so I just wash them really well and chop them up. I couldn't find actual bay leaves at the grocery the other day, so I sprinkled a small amount of dried chopped bay leaves, since I wasn't sure how strongly it would change the flavour. I rarely use canned broth, I tend to use enough of both vegetable broth and chicken broth that I have the cardboard refrigerated containers on hand, and I just measure out the right amount. In this case, to get 14.5oz, it's a little more than 1 and 3/4 C. I also didn't bother to cut up the whole tomatoes, once the soup had been brought to a boil, I just pressed the spoon hard to the center of each tomato and they broke apart in the pot. I know there's a lot of notes for this one, but it was a simple recipe and went over very well. He really liked it, actually scarfed down two full servings real quick.