Mackenzie’s Tomato-Lentil Soup

Here is a Casa classic, courtesy of Mackenzie. This hearty soup is just what the doctor ordered on a cold, wintry day. Or a rainy/cloudy spring day when you’re home with a hankering for some hearty soup.
Tomato Lentil Soup

4 Tbs. butter
2 cups chopped onions
2 cups chopped celery
2 35-ounce cans of Italian plum tomatoes, with juice
6 cups chicken stock
1/2 cup dried lentils (or as much as 1/2 lb)
1 cup chopped fresh Italian parsley
1/2 cup dry red wine
4 cloves garlic, finely minced
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 tsp. ground cloves

1. Melt butter over low heat; add onions and celery and cook until wilted (about 10 minutes).

2. Purée tomatoes and juice; add to vegetables.

3. Add chicken stock and lentils; bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

4. Add 1/2 cup of parsley, wine, garlic, pepper, salt, and cloves. Stir well, and simmer another 25 minutes. Add remaining 1/2 cup of parsley, simmer 5 minutes.

Note: Feel free to add whatever else tickles your fancy, like diced potatoes, some green leafy vegetable you want to get rid of like frozen kale… you know, anything 🙂

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This entry was published on May 19, 2010 at 11:52 pm. It’s filed under dinner, Savory and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Mackenzie’s Tomato-Lentil Soup

  1. I added a bunch of sliced mushrooms, and it was fantastically creamy!

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