Tomato Lentil Soup
4 tablespoons unsalted butter
1 onion, chopped
28-ounce can of whole tomatoes, with liquid and peeled
2 14 1/2-ounce cans chicken broth
2 cups dry brown lentils
1/2 cup red wine
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Melt the butter in a large pot over medium high heat. Place the onions in the pot and sauté for 10 minutes or until onions are tender. 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 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.