Ingredients Jump to Instructions ↓

  1. 2 c Sliced red onions Salt and pepper Canned chicken stock

  2. 1 Quart vegetable stock

  3. 1 Bay leaf Lentils

  4. 1 c French or domestic (fresh or canned)

  5. 2 c Chopped tomatoes

  6. 1/2c Red wine

  7. 2 tb Olive oil

  8. 1/2c Diced celery

  9. 1/2c Diced carrots

  10. 1 tb Garlic

  11. 2 tb Chopped fresh mint

Instructions Jump to Ingredients ↑

  1. + Directions : 1. Saute the onions, garlic, carrots and celery in olive oil until golden.

  2. Add the red wine and reduce by half.

  3. Add the tomatoes, lentils, bay leaf and stock. Simmer until lentils are a little overcooked, between 45 minutes and 1 hour. Salt and pepper to taste.

  4. If the soup is a bit acidic, add a pinch of sugar. Remove the bay leaf.

  5. Add mint shortly before serving, saving a small sprig for garnishing each bowl of soup. In the summer, you may grill slices of tomatoes over mesquite and garnish each bowl with a slice. This elegant touch enhances the harmony of the flavors.


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