Quick Lentil Soup

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Serves: 4-6

Dietary guidance: v 


2 Tbs (30 ml) olive oil
3 - 4 carrots, sliced 1/4 inch (5 ml) thick
2 celery stalks, diced
1 medium onion, diced
3 - 4 cloves garlic, finely chopped
4 - 6 cup (1 - 1.5 L) beef, chicken, or vegetable stock
1 15-oz (425 g) can Italian plum tomatoes, crushed with
their liquid
1/2 cup (125 ml) dry red wine
1/2 cup (125 ml) dried lentils
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) fennel seeds, crushed
1/4 tsp (1 ml) ground allspice
1 cinnamon stick
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish


Heat the oil in a large pot over moderate heat and saute the carrots,
celery, and onion until tender but not brown, about 10 minutes. Add
the garlic and saute an additional 1 minute. Add the remaining
ingredients and bring to a boil. Reduce the heat and simmer until the
lentils are tender, about 30 minutes. Garnish with chopped parsley

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