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.
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
I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from, but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also, I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic, wine, and cloves, that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious! - 15 Nov 2009 (Review from Allrecipes US | Canada)
Wow, I was really surprised by this soup. The flavor is mellow and satisfying. I used canned petite diced tomatoes and skipped the food processor step and used only 1 cup of lentils, since I'm not a fan but have been trying to use legumes more. Don't be afraid to try it!! - 27 Feb 2005 (Review from Allrecipes US | Canada)