This dish uses three vegetable-bin staples: onions, celery, and carrots. If you don't have any canned broth on hand, dissolve a bouillon cube in water.

　　

Ingredients

Makes 4 servings

　　2 tablespoons olive oil

　　1 tablespoon butter

　　1 medium-sized onion, chopped

　　2 ribs of celery, cut into 1/4-inch dice

　　1 carrot, peeled and cut into 1/4-inch dice

　　2 cloves of garlic, minced

　　1/8 teaspoon ground cloves

　　1 can (35 ounces) Italian plum tomatoes

　　3 to 4 cups canned broth (chicken or vegetable)

　　1/3 cup dried lentils, green or brown

　　1/4 cup dry red wine

　　Salt and freshly ground black pepper, to taste

　　1/4 cup chopped flat-leaf parsley

　　

Step 1

1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.

　　

Step 2

2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.

　　

Step 3

3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.