Pot Luck Soup
What You Need
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
2 ribs 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 (28 ounces) Italian plum tomatoes
3 to 4 cups canned broth (chicken or vegetable)
1/3 cup dried lentils (green or brown)
1/4 cup chopped flat-leaf parsley
Place the oil and butter in 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.
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 and simmer, uncovered, 20 minutes.
Add the wine, season to taste with salt and pepper, and then simmer gently for 20 minutes more. Stir in the parsley and serve immediately. Makes 4 servings.