Lentil Tomato Soup

Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 313 Calories

Ingredients

• 4 tablespoons unsalted butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 (14.5 ounce) cans chicken broth
• 1 (28 ounce) can whole peeled tomatoes, with liquid
• 2 cups dry brown lentils
• 0.5 cup red wine
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves

Recipe Instructions

Step 1

Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.

Step 2

Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils

Step 3

Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.