Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until vegetables are softened, about 15 minutes. Add the garlic and cloves during 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; simmer, uncovered, 20 minutes.
Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in parsley and serve immediately.
Serving
Suggestions
Add crusty bread and salad for a homey meal.
Originally Submitted
1/16/2010
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