As the cold weather rolls in, it’s time to roll out some great soup recipes.  Honestly, lentils are not really my favorite.  My mother loves lentil soup though so I’m always happy to prepare this recipe for her.

1 1/2 cups lentils
1 bay leaf
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
3 tablespoons olive oil
2 cups chicken, vegetable, or beef stock
1/2 cup red wine
salt & pepper, to taste

Cook lentils with bay leaf in 3 cups of water until tender, about 1/2 hour.  Set aside.  Saute vegetables in olive oil in heavy soup pot, add broth, lentils(with liquid) and wine.  Simmer for 20-30 minutes, add water if it starts to become too thick.  Season with salt and pepper.  Serve