Pot Luck Soup

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium-sized onion, chopped
• 2 ribs of 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 (35 ounces) Italian plum tomatoes
• 3 to 4 cups canned broth (chicken or vegetable)
• 1/3 cup dried lentils, green or brown
• 1/4 cup dry red wine
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped flat-leaf parsley

1. 1.
2. Place the oil and butter in a heavy saucepan over low heat.
3. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes.
4. Add the garlic and cloves during the last 3 minutes.
5. 2.
6. Puree the tomatoes with their juices in a blender and add to the saucepan.
7. Add the broth and lentils and bring to a boil.
8. Reduce the heat to medium; simmer, uncovered, 20 minutes.
9. 3.
10. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more.
11. Stir in the parsley and serve immediately.

olive oil, butter, onion, celery, carrot, garlic, ground cloves, italian plum tomatoes, canned broth, dried lentils, red wine, salt, flatleaf

Taken from www.epicurious.com/recipes/food/views/pot-luck-soup-107545 (may not work)