Name: Tomato Lentil Soup
Yield: 8 portions
Ingredients: ¼ teaspoon ground cloves; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 4 cloves garlic, finely minced; ½ cup dry red wine; 1 cup Chopped fresh Italian (flat-leaf) parsley; ½ cup dried lentils; 6 cups Berta’s Chicken Stock or canned broth; 2 cans (35 ounces each) Italian plum tomatoes, with their juice; 2 cups Chopped celery; 2 cups Chopped onions; 4 tablespoons (½ stick) unsalted butter

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A perfect one-dish meal, this vegetable soup cooks to a thick and luscious consistency after the lentils are added. Vegetarians can substitute vegetable broth for the chicken stock.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 cups Chopped onions

Soup
Gluten-free

Method

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

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Ingredients

Method

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