Difficulty: Easy - for beginners
Dietary guidance: v n
2 tbls butter
2 cups chopped onions
2 cups chopped celery
2 cans Italian plum tomatoes with their juice
6 cups chicken/veggie stock
1/2 cup dried lentils
1 cup chopped Italian parsley
1/2 cup dry red wine
4+ cloves garlic, finely minced
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 tsp. ground cloves
1. Melt butter in large soup pot. Add onions and celery, cook over low heat until wilted (10 mins).
2. Meanwhile, puree the tomatoes with their juice in processor/blender and add to the heated vegetables.
3. Add stock and lentils to pot and bring to a boil. Reduce heat and simmer, uncovered, stirring from time to time (20 mins).
4. Add 1/2 cup parsley, with wine, garlic, pepper, salt, and cloves. Stir and simmer (25 mins). Add remaining 1/2 cup of parsley and simmer another 5 mins.
Add salt and pepper to taste. Serve up immediately!