Red Wine Lentil Soup
Red Wine Lentil Soup paired with Barbera d’Asti
Serves 8
| Ingredients: | |
| 4 Tbsp unsalted butter | |
| 2 c chopped onion | |
| 2 c chopped celery | |
| 2 cans (35 oz each) Italian plum tomatoes, pureed, in their juices | |
| 6 c chicken broth | |
| 1/2 c dried lentils | |
| 1 c chopped flat-leaf parsley | |
| 1/2 c dry red wine | |
| 4 cloves of garlic, finely minced | |
| 1/4 tsp ground clove | |
| salt and pepper to taste |
Melt butter in a large soup pot and add onions and celery. Cook on low for 10 minutes, stirring, until veggies are soft. Add lentils, broth and tomatoes. Bring to a boil. Reduce heat, simmer uncovered for 20 minutes, stirring occasionally. Add 1/2 cup parsley, the wine, cloves, garlic, salt and pepper. Simmer for 25 minutes. Add the other 1/2 cup of parsley and simmer for 5 minutes longer. Ladle in soup bowls and serve with crusty bread.
Recipe adapted from Parade Magazine, September issue 2006.
