Red Wine Lentil Soup

1. 1

   1. Melt the butter in a large, heavy pot over low heat. Add the chopped onion and celery; cook until vegetables are wilted, about 10 min.

2. 2

   2. Add pureed tomatoes, broth and lentils; bring to a boil. Reduce heat and summer, uncovered for 20 min.

3. 3

   3. Stir in 1/2 c of the parsley, the wine, garlic, salt, pepper and cloves. Simmer 25 minutes.

4. 4

   4. Add the remaining 1/2 c of the parsley and simmer for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.