About this recipe:This soup is Mediterranean-inspired. Brown lentils are simmered with tomatoes, onions, red wine and seasonings. Serve with fresh crusty bread, if desired. This soup is a winter warmer.
Makes: 6 - 8 servings
60g unsalted butter
1 onion, chopped
2 (400g) tins whole plum peeled tomatoes, with liquid
825ml chicken stock
385g dry brown lentils
125ml red wine
4 cloves garlic, finely chopped
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes or until onions are tender.
Place the tomatoes in a food processor or liquidiser and puree until smooth. Pour this into the pot with the onion along with the chicken stock and the lentils
Bring to the boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
This is an excellent recipe. So easy to make, and so comforting to eat. I used more wine though, and chucked in a few red lentils as I didn't have enough brown, and it was perfect. I shall be making this again soon. - 29 Jun 2013