Pot Luck Soup Recipe

Pot Luck Soup Recipe

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium-sized onion, chopped
  • 2 ribs of celery, cut into 1/4-inch dice
  • 1 carrot, peeled and cut into 1/4-inch dice
  • 2 cloves of garlic, minced
  • 1/8 teaspoon ground cloves
  • 1 can (35 ounces) Italian plum tomatoes
  • 3 to 4 cups canned broth (chicken or vegetable)
  • 1/3 cup dried lentils, green or brown
  • 1/4 cup dry red wine
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped flat-leaf parsley
  1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
  2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
  3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.
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