Lentil Soup For The Soul

• 1/3 cup chopped peeled parsnip
• 1/3 cup diced peeled potato
• 1/4 cup chopped green onions
• 1/4 cup chopped leek (white portion only)
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) vegetable broth
• 1 cup no-salt-added diced tomatoes
• 1/3 cup dried lentils, rinsed
• 1/4 cup dry red wine or additional vegetable broth
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/3 cup 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, 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.

peeled parsnip, potato, green onions, carrot, celery, olive oil, vegetable broth, nosalt, dried lentils, red wine, worcestershire sauce, bay leaf, fresh cilantro

Taken from www.tasteofhome.com/recipes/lentil-soup-for-the-soul/ (may not work)