Lentil Veggie Soup

By Hklbrries

Ingredients

• 1 1/2 tbsp fruity olive oil
• 2 or 3 large cloves of garlic, peeled and minced
• 1 medium onion, peeled and finely diced
• 4 medium-size carrots, peeled and cut into small dice
• 3 1/2 cups vegetable broth
• 1 cup lentils, rinsed
• 2 tsp salt
• Fresh ground pepper, to taste
• 2 tbsp chopped parsley (preferably Italian)
• 1 cup red wine (or more broth)

Preparation

Step 1

Heat half the olive oil in a large pot over medium heat. Add the garlic, onion and carrots and saute until softened, about 5 minutes. Add broth, lentils and salt, and bring to a boil.

Reduce heat, cover and simmer until the lentils are tender, about 45 minutes. Stir in the red wine and allow to heat, then ladle the soup among six bowls. Swirl the remaining olive oil equally into each bowl and sprinkle with the parsley.