Big Cottonwood Vineyards and Winery
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Recipes and Wine Pairing Suggestions
| MEDITERRANEAN LENTIL VEGETABLE SOUP Served at Yoga in the Vineyard 2 Tbsp. Olive oil 6 carrots, peeled and sliced 1/4 inch thick 4 ribs celery with leaves, cut into 1/4-inch dice 2 medium onions, cut into 1/2-inch dice 4 cloves garlic, coarsely chopped 8 cups chicken broth 1 can (35 oz.) plum tomatoes, crushed with their juices 1 cup dry red wine (Our Frontenac works great here!) 3/4 cup lentils 1/2 tsp. ground cumin 1/4 tsp. allspice 2 cinnamon sticks (3 inches long) salt and coarsely ground black pepper to taste 1/2 cup pitted prunes, quartered 1/2 cup chopped flat-leaf parsley 1/2 cup chopped fresh mint leaves 1. Heat the oil in a heavy soup pot over low heat. Add the carrots, celery, and onions and cook, stirring , until the onions are wilted, about 10 minutes. Add the garlic and cook 1 minute longer. 2. Add the broth, tomatoes, wine, lentils, cumin, allspice, cinnamon sticks, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until the lentils are just tender, about 30 minutes. 3. Add the prunes and parsley and continue to simmer another 15 minutes. Before serving, remove the cinnamon sticks, adjust the seasonings, and stir in the mint. From the Sheila Lukins All Around the World Cookbook |