Red Wine Lentil Soup

• 4 Tbs. butter
• 2 c chopped onions
• 2 c chopped celery
• 2 cans (35 oz each) Italian plum tomatoes, pureed , with their juices
• 6 c chicken broth
• 1/2 c dried lentils
• 1 c chopped fresh parsley
• 1/2 c red wine
• 4 cloves garlic, finely inced
• salt and pepper to taste
• 1/4 teasp, ground cloves

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. Add pureed tomatoes, broth and lentils; bring to a boil. Reduce heat and summer, uncovered for 20 min.
3. 3. Stir in 1/2 c of the parsley, the wine, garlic, salt, pepper and cloves. Simmer 25 minutes.
4. 4. Add the remaining 1/2 c of the parsley and simmer for 5 minutes.

butter, onions, celery, italian plum tomatoes, chicken broth, dried lentils, parsley, red wine, garlic, salt, teasp

Taken from www.epicurious.com/recipes/member/views/red-wine-lentil-soup-51506201 (may not work)