Pot Luck Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/8 teaspoon ground cloves
- 1/4 cup dry red wine
- 1/4 cup chopped flat-leaf parsley
- salt and freshly ground black pepper, to taste
- Carbohydrate 27 g(9%)
- Cholesterol 8 mg(3%)
- Fat 11 g(16%)
- Fiber 7 g(26%)
- Protein 7 g(14%)
- Saturated Fat 3 g(15%)
- Sodium 1295 mg(54%)
- Calories 228
Preparation 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. 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. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.
Preparation 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. 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. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.
