This soup is a compilation of recipes that I have looked through and tried to find the one with the highest flavor. I always double the veggies that a recipe calls for. I liked the twist of having the wine along with chicken stock. This is a great lentil soup that does not require soaking the lentils and thus can be made in a couple of hours before dinnertime. It is a meal in itself along with a salad.
- 4 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 2 Large Onions Diced
- 1 Teaspoon Pepper
- 2 Teaspoons Garlic Minced
- 1 ½ cup White Wine
- 6 Carrots Diced
- 4 Bay Leaves
- 4 Celery Stalks Diced
- 1 Teaspoon Paprika
- 2 cups Dried Lentils
- 10 cups Chicken Stock
- 1 14 oz. Can Crushed Tomatoes
- Fresh Parsley Chopped
- In a large stockpot sauté onions in oil until they are translucent.
- Stir in garlic, paprika, celery, carrots and sauté for 10 minutes.
- Once the vegetables have been cooked add in the tomatoes,chicken stock, lentils, bay leaves, salt and pepper.
- Stir well and bring the mixture to a boil.
- Slowly reduce the heat and simmer for one hour until the lentils are tender.
- Sprinkle the soup with parsley before serving.
Enjoy on a cool winter nite!