Recipe by Amy of Shake Your Fist.
- 3 Tbsp. olive oil
- 2 carrots, chopped
- 2 cups chopped onions
- 2 cups chopped celery
- 2 cans whole tomatoes, with their juice
- 6 cups chicken or vegetable broth
- 1/2 cup dried lentils
- 1 cup chopped Italian (flat-leaf) parsley
- 3/4 cup red wine
- 4 cloves garlic, finely minced
- 1/2 tsp. fresh ground pepper
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
Heat oil in large soup pot. Cook 2 carrots on low heat until tender. Add onions and celery, and cook, stirring, until vegetables are wilted (about 10 minutes).
Puree tomatoes with their juice in a blender or food processor and add to wilted vegetables. Add the broth and bring to a boil. Add the lentils and reduce heat. Simmer soup, uncovered, for 20 minutes, stirring occasionally. Add 1/2 cup parsley, along with the wine, garlic, pepper, salt and cloves. Stir well and simmer another 25 minutes until lentils are tender. Add remaining parsley and simmer another 5 minutes to blend.
Serve with sourdough bread.