Sunday, May 30, 2010

Lentil Soup

4 carrots
4 stalks celery
1 large onion
2 quarts chicken stock
1 15 oz can tomato sauce
1/2 cup red wine
1 lb lentils

Place carrots, celery and onion in a food processor and pulse until fine.
Add to a stock pot and saute for 10 minutes, stirring frequently.
Add  Lentils, chicken stock, wine and tomato sauce.

Cover and simmer for about 2 hours, until Lentils are done.


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