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 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!