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.