Lentil Soup With Wine
|Minced bacon/Salt pork||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Cup (8 tbs), minced|
|Carrot||1⁄4 Cup (4 tbs), minced|
|Celery||1⁄3 Cup (5.33 tbs), diced|
|Chopped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped oregano||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried red lentils||1 Cup (16 tbs)|
|Beef consomm||1 1⁄2 Cup (24 tbs)|
|Beef stock||4 Cup (64 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Minced chives||1 Teaspoon|
Saute bacon, vegetables, garlic, herbs and seasonings until bacon is browned.
Add lentils, consomme and stock.
Cover, bring to boil, lower heat and simmer 30 minutes or until lentils are soft.
Puree, reheat with tomato juice and lemon juice and adjust seasonings.
Just before serving, add wine.
Garnish with lemon slices and chives.