Tomato-Lentil Soup

By mhatkinson

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped celery
• 1 cup finely chopped carrots
• 2 cups finely chopped onions
• 5 cans (14 1/2 oz) low-sodium tomatoes with juice
• 3 cans (14 1/2 oz) low-sodium chicken broth
• 1 cup dried lentils
• 1 cup chopped fresh parsley, divided
• 1/2 cup dry red wine
• 4 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves

Preparation

Step 1

1) Heat the oil in a large soup pot or Dutch oven. Add the celery, carrot and onion; saute over medium-low heat, stirring, until the vegetables are wilted, about 10 minutes.
2) Chop the tomatoes and add with the juice to the vegetables. Stir in the chicken broth and lentils. Bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Stir occasionally.
3) Add 1/2 cup of the parsley, the wine, garlic, salt, pepper and cloves. Stir well and simmer another 25 minutes. Add the remaining 1/2 cup parsley: simmer 5 minutes. Serve the soup immediately.