4 Tablespoons Unsalted Butter
2 Cups Chopped Onions
2 Cups Chopped Celery
2 Cans Italian Plum Tomatores, Pureed With Their Juices (
6 Cups Chicken Broth
1/2 Cup Dried Lentils
1 Cup Flat-leaf Parsley, Chopped
1/2 Cup Dry Red Wine
4 Cloves Garlic, Minced
Salt and Pepper to Taste
1/4 Teaspoon Ground Cloves
Instructions
Melt the butterr in a llarge, heavy pot over low heat. Add the chopped onions and celery, cook, stirring, until the vegetables are wilted, which should take about 10 minutes.
Add the pureed tomatoes, broth and lentils, bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally.
Stir in 1/2 cup of the parsley, the wine, garlic, salt, pepper and ground cloves. Simmer 25 minutes longer. Add the remaining 1/2 cup of parsley and simmer for five more minutes. Serve at once.
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Yields: 8 Servings
September 10, 2006, Parade Magazine.
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