Pot Luck Soup
13 ingredients
11 steps
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium-sized onion, chopped
- 2 ribs of celery, cut into 1/4-inch dice
- 1 carrot, peeled and cut into 1/4-inch dice
- 2 cloves of garlic, minced
- 1/8 teaspoon ground cloves
- 1 can (35 ounces) Italian plum tomatoes
- 3 to 4 cups canned broth (chicken or vegetable)
- 1/3 cup dried lentils, green or brown
- 1/4 cup dry red wine
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped flat-leaf parsley
Directions
-
11.
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2Place the oil and butter in a heavy saucepan over low heat.
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3Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes.
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4Add the garlic and cloves during the last 3 minutes.
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52.
-
6Puree the tomatoes with their juices in a blender and add to the saucepan.
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7Add the broth and lentils and bring to a boil.
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8Reduce the heat to medium; simmer, uncovered, 20 minutes.
-
93.
-
10Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more.
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11Stir in the parsley and serve immediately.
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