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2 cups sliced red onions
1 tbsp. garlic
1/2 cup diced carrots
1/2 cup diced celery
1 to
2 tbsp. olive oil
1/2 cup red wine
2 cups chopped tomatoes (fresh or canned)
1 cup French or domestic lentils
1 bay leaf
1 quart vegetable stock (or canned chicken
stock)
salt and pepper
2 tbsp. chopped fresh mint
Saute the onions, garlic, carrots and celery in olive oil until golden. Add the red wine and reduce by half. 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.
If the soup is a bit acidic, add a pinch of sugar. Remove the bay leaf. 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.
1 tbsp. garlic
1/2 cup diced carrots
1/2 cup diced celery
1 to
2 tbsp. olive oil
1/2 cup red wine
2 cups chopped tomatoes (fresh or canned)
1 cup French or domestic lentils
1 bay leaf
1 quart vegetable stock (or canned chicken
stock)
salt and pepper
2 tbsp. chopped fresh mint
Saute the onions, garlic, carrots and celery in olive oil until golden. Add the red wine and reduce by half. 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.
If the soup is a bit acidic, add a pinch of sugar. Remove the bay leaf. 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.
