This dish uses three vegetable-bin staples: onions, celery, and carrots. If you don't have any canned broth on hand, dissolve a bouillon cube in water.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
