Heat oil in large saucepan over medium-high heat. Add onions, celery and carrot. Cook, stirring frequently, for 5 to 6 minutes or until vegetables are tender.
Stir in water, lentils, tomato paste, wine, bouillon, salt and pepper. Bring to a boil. Reduce heat to low; cook for 45 to 50 minutes or until lentils are tender.
Originally Submitted
1/12/2009
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