- 8 cups water
- 3 cups lentils, rinsed (1 3/4 pound)
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 clove garlic, minced
- 1 1/2 cup chopped tomatoes
- 2 tbsp. dry red wine
- 2 tbsp. lemon juice
- 1 1/2 tbsp. brown sugar
- 1 tbsp. wine vinegar
- 1/2 tsp. pepper
In a 4 1/2-quart Dutch oven, combine the water and lentils. Cover and simmer 20 minutes. Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes. Add the steamed vegetables to the lentil mixture. Add the tomatoes, red wine, lemon juice, brown sugar, wine vinegar and pepper to the Dutch oven. Simmer for 20 minutes. Ladle into soup bowls to serve. **Thyme, oregano and/or basil can be added to the soup for additional flavor.Yield: 8 servings.
Nutrition Information(1 serving):
- 283 calories
- 0.9 grams fat
- 0 milligrams cholesterol
- 45 milligrams sodium
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