Name: Hearty Lentil Soup II
Yield: 2
Ingredients: Vegetable oil - 2 ½ tablespoons; Fresh green onions, chopped - 1; Carrot, chopped - 1; Parsnip, sliced - 1; Celery, chopped - 1 stalk; Potato, cubed - 1; Leek, chopped - 1; Dry lentils, rinsed - 1 cup; Diced tomatoes - 1 (14.5 ounce) can; Vegetable broth - 3 cups; Bay leaves - 2; Soy sauce - 1 dash; Worcestershire sauce - 1 dash; Red wine - ½ cup

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Ingredients for - Hearty Lentil Soup II

1. Vegetable oil - 2 ½ tablespoons

2. Fresh green onions, chopped - 1

3. Carrot, chopped - 1

4. Parsnip, sliced - 1

5. Celery, chopped - 1 stalk

6. Potato, cubed - 1

7. Leek, chopped - 1

8. Dry lentils, rinsed - 1 cup

9. Diced tomatoes - 1 (14.5 ounce) can

10. Vegetable broth - 3 cups

11. Bay leaves - 2

12. Soy sauce - 1 dash

13. Worcestershire sauce - 1 dash

14. Red wine - ½ cup

How to cook deliciously - Hearty Lentil Soup II

1. Stage

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. Stage

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 the fresh coriander or fresh parsley to taste.