Soup for Supper – Red Wine Lentil Soup Recipe

Bowl of Red Wine Lentil Soup

Red Wine Lentil Soup

When cold, stormy, winter days hit (like this week here in the Northwest) my inner soup maker revs into high gear. Cold weather means soup, and since almost all packaged soups are full of salt, or over processed, or are based on meat broths, I make soup from scratch. Once you get the basics down it’s really pretty easy. The secret to a great tasting soup that sings with flavor? Herbs – and lots of them.

 

 

 

WBG soup mixesLast summer we stopped producing our Wine Barrel Gourmet Red Wine soup mixes. Since then I have been fielding numerous calls and responding to emails and letters from disappointed customers. The The requests have been so prolific that I promised to post the recipes so everyone can re-create our soups at home. (Note – this isn’t the exact soup mix recipe, since the mixes used several dried ingredients that aren’t easily available to home cooks – but it’s close.)

Red Wine Lentil Soup – makes 6-8 servings

In a large pot saute the following in 2 Tbsp olive oil until soft but not browned:

chopped carrots, onion, garlic and celery

  • 1 garlic clove, minced
  • 1 large onion or shallot, minced
  • 1 stalk celery, diced
  • 1 large carrots, diced

Add:

  • Red Wine Lentil Soup ingredients6 cups water
  • 1 cup rinsed green or brown lentils
  • 1/3 cup rinsed red lentils
  • 3 Tbsp tomato paste
  • 1/2 tsp ground black pepper
  • 2 tsp dried basil
  • 1 tsp kosher salt
  • 1 tsp dried oregano
  • 1/4 tsp ajwain seed
  • 2 tsp muscovado or brown sugar

Bring to a boil. Reduce heat and simmer until lentils are tender, about 30 – 40 minutes, adding more water if necessary. Stir in:

  • 1/4 cup red wine

Heat for 5 more minutes before serving.

Check back next week (or subscribe to this blog) for another Red Wine Soup recipe!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

Comments (3)

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  1. […] Let the bread cool on a rack for at least 15 minutes before slicing. This loaf makes a very nice bread for sandwiches or sliced and served with the Red Wine Lentil soup from yesterday’s post. […]

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  3. […] the recipe for our Red Wine Lentil Soup here. Share this:ShareTwitterRedditDiggStumbleUponEmailFacebookPrintLike this:LikeBe the first to […]

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