Tomato Lentil Soup

Tomato Lentil Soup
The New Basics Cookbook, Julee Rosso & Sheila Lukins
8 portions

4 TBL butter
2 cups chopped onions
2 cups chopped celery
2 cans (35 oz) Italian plum tomatoes with juice
6 cups Chicken stock or vegetable broth
½ cup dried lentils
1 cup chopped fresh Italian parsley
½ cup dry red wine
4 cloves garlic, finely minced
½ tsp fresh ground pepper
½ tsp salt
¼ tsp ground cloves

Melt butter in large soup pot. Add onions, celery and cook over low heat, stirring until vegetable are wilted, 10 minutes

Puree’ the tomatoes with their juice in blender, add to the wilted vegetables.

Add stock and lentils to pot and bring to boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 minutes.

Add ½ cup parsley, along with wine, garlic, pepper, salt and cloves. Stir well. Simmer another 25 minutes. Add the remaining parsley and simmer another 5 minutes. Serve immediately.