Yes, another soup recipe. 🙂 I just realized I didn’t post this one after I made it last week. So delicious! For those of you that don’t prefer lentils, I would recommend trying them in this soup. You don’t really taste the lentils all that much, and mixed with all the seasonings it is very delicious!
2 TBSP olive oil
3 carrots, diced
2 celery stalks, chopped
1 onion, diced
3 1/2 cups (or 2 – 14.5 ounce cans) diced tomatoes
7 cups chicken broth
1 1/2 cups lentils, picked over, rinsed and drained
3/4 cup red wine
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1. Saute onion and celery in oil. Stir in garlic, paprika, carrots. Saute 10 mins, stirring often.
2. When veggies soften, stir in tomatoes, chicken broth, lentils and salt/pepper. Then stir in wine. Bring to a boil.
3. Simmer soup for at least one hour, til lentils are softened.
This one serves at least 8. The 5 of us ate it and we had leftovers for everyone the following day. It tastes even better the day after, when all the flavors have sat overnight.