Easy Recipe Finder

Recipe Feeder
2 1/2 tablespoons vegetable oil
1 small onion, chopped
1 carrot, chopped
1 parsnip, chopped
1 stalk celery, chopped
1 cup dry lentils, picked over and rinsed
1 (14.5 oz.) can diced tomatoes
5.5 oz. can V-8 juice
2 3/4 cups tomato juice
1 bay leaf
Dash soy sauce
Dash Worcestershire sauce
1/2 cup dry red wine (I use Cabernet Sauvignon, but merlot would work nicely too. Don't use cooking wine; it's too salty and will ruin the soup.)
1 tablespoon sugar
Salt & pepper to taste
Parsley for garnish, if desired

Cook the 1 cup of lentils as per directions on package. Drain and set aside.*

In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, and celery. Stir well for 5 minutes, or until onion is translucent. Add the cooked lentils, tomatoes with liquid, V-8 juice, tomato juice, sugar, salt and pepper, bay leaf, soy sauce, Worcestershire sauce, and wine.

Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes. Remove the bay leaf and serve. Garnish with parsley, if desired.

Makes 2-3 servings.

*Karen's note: I found that the lentils were very tough if cooked in the stock, so I cook them separately.

Variations: Add 1 chopped leek and 1 cubed potato to other vegetables.