Tuesday, February 1, 2011

Tomato Lentil Soup


4 tablespoons unsalted butter

2 cups chopped onions

2 cups chopped celery

2 cans Italian plum tomatoes, with their juice

6 cups chicken stock

½ cup dried lentils

1 cup chopped fresh Italian parlsey

½ cup dry wine

4 cloves garlic, finely minced

½ tsp ground black pepper

½ tsp. salt

¼ tsp ground cloves


Melt the butter in a large soup pot. Add the onions, celery, cook over low heat, stirring, until the vegetables are wilted 10 mins.

Puree the tomatoes with their juice in a blender and add to the wilted vegetables.

Add the chicken stock and lentils, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally for 20 mins.

Add ½ cup parsley with wine, garlic, pepper, salt, cloves. Stir well, and simmer another 25 mins. Add remaining ½ cup parsley and simmer another 5 mins.

8 portions.

1 comment:

  1. Used to hate soup. Now I love soup and specifically this soup.