•  6 cups chicken broth
  •  1-1/2 cups water
  •  1/2 cup white wine or sherry
  •  1 cup crushed tomatoes (canned)
  •  1 cup green or brown lentils (rinsed and stones and debris discarded)
  •  4 tablespoons extra-virgin olive oil
  •  1 large yellow onion,  chopped
  •  3 large stalks celery, chopped
  •  2 large carrots, chopped
  •  2-3 small red potatoes, cut into small chunks
  •  2-3 cloves garlic, finely minced
  •  2 tablespoons fresh parsley, coarsely chopped
  •  1 tablespoon dried basil
  •  1 teaspoon dried oregano
  •  1 teaspoon dried dill
  •  1/2 teaspoon freshly ground black pepper
  •  sea salt to taste


  1. Heat oil in a large pot. Add the onions, celery and carrots and sauté for approximately 7 minutes until tender and the onions are golden in color.
  2. Add the garlic and sauté for another minute.
  3. Add the wine and let simmer for just a minute.
  4. Add the chicken broth, water, and tomatoes, potatoes and lentils.
  5. Add the parsley, basil, oregano, dill, and freshly ground black pepper.
  6. Cover the pot and simmer for approximately 40 minutes or until the lentils are tender.
  7. Ladle the soup into bowls and garnish with cheese croutés and sautéed mushrooms.
  8. An extra drizzle of olive oil is nice to add as well.

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