2 tablespoons Oilerie extra virgin olive oil
1 bunch green onions, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, diced
1 stalk celery, sliced
1 potato, peeled and diced
1 cup dry lentils, rinsed
14 ounces canned diced tomatoes
3 cups chicken stock (vegetable stock if you prefer)
2 teaspoons Worcestershire sauce
1 dash soy sauce
½ cup red wine
2 teaspoons Curt's Table Spice
2 bay leaves
1 bunch freshly chopped cilantro

In a large saucepan, heat the oil over medium heat; add the green onions, leek, carrot, parsnips, celery and potato. Suate until vegetables are tender 5 to 7 minutes. Add lentils, tomatoes, chicken stock, Worcestershire sauce, soy sauce, wine, Curt's Tabe Spice and bay leaves. Bring mixture to a steady boil while continuing to stir, then cover the saucepan and reduce to a slow simmer until the lentils are softened, about 20 to 30 minutes. Remove the bay leaves, add the cilantro and stir well to combine.

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