Categories: Lentils, Main Dish, Soup
Ingredients
- 2 cups lentils , rinsed and drained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can chopped tomatoes with juice
- 4 -6 cups vegetable broth or 4 -6 cups water
- 3 stalks celery , plus some celery leaves,chopped
- 1/2 onion , finely chopped
- 1 clove garlic , minced
- 2 teaspoons fresh oregano (or 1/2 teaspoon dried)
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
- 2 teaspoons fresh basil (or 1/2 teaspoon dried)
- salt and black pepper
- 1/4 cup red wine
- 1 tablespoon olive oil
Directions
-
Heat the olive in pot, then add onion and saute on medium heat until they are golden.
-
Add the garlic and saute just until the garlic is softened.
-
Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
-
If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.