Published March 8, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 70 min
Prep Time: 20 min | Cook Time: 50 min
Thick with hearty root vegetables, this chunky soup is great for a quick meal on a cool evening.
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
203 |
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Total Fat 0.8g |
1% |
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Sodium 515mg |
21% |
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
203 |
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% Daily Value* |
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Total Fat 0.8g |
1% |
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Saturated Fat 0.1g |
1% |
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Sodium 515mg |
21% |
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Total Carbohydrate 43.0g |
14% |
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Protein 9.0g |
13% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- Vegetable cooking spray
- 1 medium onion, diced
- 1 leek, sliced
- 1 carrot, diced
- 1 turnip, scrubbed and diced
- 1 potato, peeled and diced
- 1 stalk celery, sliced
- 1/2 cup dry white wine
- 1 cup dry lentils, rinsed
- 2 large tomatoes, diced
- 3 cups vegetable stock
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 dash reduced sodium soy sauce
- 1 teaspoon fresh thyme leaves, chopped
Step by Step:
- Spray a Dutch oven with vegetable cooking spray and place over medium-high heat.
- Add onion and next 5 ingredients and cook 10 to 12 minutes, or until vegetables begin to soften.
- Add wine and cook until wine reduces by 3/4 . Add lentils and next 5 ingredients and bring to a boil. Reduce heat to medium-low and simmer covered about 30 minutes.
- Add thyme and cook 5 minutes more. Serve hot.
