Rating: 4.26 stars
27 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.

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  • Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils

  • Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

Nutrition Facts

313 calories; protein 17.7g; carbohydrates 40.5g; fat 8g; cholesterol 17.4mg; sodium 535mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
11/16/2009
I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic wine and cloves that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious! Read More
(22)

Most helpful critical review

Rating: 3 stars
01/12/2008
I made this soup tonight-maybe after it mellows overnight I'll "up" the rating. I used a 28oz can of pureed tomatroes so skipped the blender step. Maybe there would have been more liquid if I used the tomatoes. As it was it was 'way too thick. I added at least 2 cups of water and probably another 1/2 to 3/4 cup wine. I only had whole cloves so put some in an empty tea bag and let that cook before fishing it out. Also added more nutmeg and garlic and a few shakes of allspice for good measure. The taste is fine it is just the fact that it had to be thinned out so much that caused the lower rating. Read More
(4)
27 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/16/2009
I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic wine and cloves that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious! Read More
(22)
Rating: 5 stars
02/27/2005
Wow I was really surprised by this soup. The flavor is mellow and satisfying. I used canned petite diced tomatoes and skipped the food processor step and used only 1 cup of lentils since I'm not a fan but have been trying to use legumes more. Don't be afraid to try it!! Read More
(13)
Rating: 5 stars
12/02/2003
turned out great. the cloves give it a really nice favor. I added a little extra wine and it freezes very well. Read More
(12)
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Rating: 4 stars
02/12/2006
My search for a low-cal lentil recipe led me to this one. I must say I was a little disappointed at first...nutmeg cloves red wine..? But after it sat a while I was scarfing it down. Very mediterranean not just 'a flair'. Will make it again. Read More
(7)
Rating: 5 stars
07/06/2010
Excellent recipe! The only thing I changed was to use extra virgin olive oil instead of butter and to add some balsamic vinegar. At one point I did get nervous that there was too much going on in the pot for it to turn out good...but after simmering for awhile & adding some balsamic vinegar it was delicious!!! Everyone asked for seconds. GREAT RECIPE!! Thanks. Read More
(6)
Rating: 4 stars
02/04/2008
I liked it pretty well but my husband didn't. It was quick inexpensive easy and healthy but possibly not fantastic enough to make again. (Then again I rarely make the same thing twice.) Read More
(5)
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Rating: 3 stars
01/11/2008
I made this soup tonight-maybe after it mellows overnight I'll "up" the rating. I used a 28oz can of pureed tomatroes so skipped the blender step. Maybe there would have been more liquid if I used the tomatoes. As it was it was 'way too thick. I added at least 2 cups of water and probably another 1/2 to 3/4 cup wine. I only had whole cloves so put some in an empty tea bag and let that cook before fishing it out. Also added more nutmeg and garlic and a few shakes of allspice for good measure. The taste is fine it is just the fact that it had to be thinned out so much that caused the lower rating. Read More
(4)
Rating: 5 stars
08/15/2011
Super good! We served it in our fanciest dishes with sourdough bread. It was so nice. I traded rosemary thyme and paprika for the nutmeg/cloves. It made it more savory rather than holiday tasting. Read More
(3)
Rating: 5 stars
02/04/2007
excellent Read More
(3)