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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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.
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.
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