Hearty and delicious!


8 cups (64 oz) beef stock
32 oz water
3 cups dry red wine
1/4 cup extra virgin olive oil
1 lb green lentils-sort and rinse
1 bunch tuscan kale-chopped and stems removed (optional)
3 carrots-peeled and chopped
1 large or 2 small onions-chopped
2 ribs celery-chopped
4 idaho or russett potatoes-peeled and chopped
3 cloves garlic-chopped or minced
a handful of cherry or grape tomatoes-quartered
2-3 sprigs fresh oregano (or 1/2 tsp dried)
2-3 sprigs fresh thyme (or 1/2 tsp dried)
1 bay leaf-fresh or dried
1/4 tsp red pepper flakes
1 1/2-2 tbsp course kosher salt

If there is an ingredient in the above list that you do not like, then by all means…eliminate it!

Toss it all in the pan!

Toss ALL above ingredients in a 6-8 QT pan and bring to a rolling simmer.  Simmer for 30-40ish minutes then taste to see if you need to adjust the salt and pepper and remove the bay leaf and herb stems.

Serving suggestion:  topple some croutons on top before serving.  This soup freezes well!

Serve alone or with croutons.


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