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| Lentil Soup in Red Wine and Broccoli |
10 ounces fresh broccoli florets
2-3 tablespoons extra virgin olive oil,
divided
1 teaspoon coriander seeds
1 cup red wine, divided
1 medium sweet onion, minced
1 carrot, minced
1 celery stalk, minced
8 ounces small lentils, rinsed
2 bay leaves
6 ounces tomato sauce
4-5 cups broccoli water
Sea salt
Freshly ground black pepper
Pinch red pepper flakes
Pinch ground coriander
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| Small Brown Lentils |
Steam or boil the broccoli florets for 2-3 minutes. Strain reserving all of the broccoli water
and set aside.
In a small skillet, add a few drops of olive oil and
coriander seeds on low heat; stir until just fragrant. Add the broccoli florets; cook on medium-high
heat for 2-3 minutes. Add 1/2 cup of
wine and cook to reduce by half.
In a large pan, on medium-low heat, add the 2 tablespoons
oil. Add the onion, carrot and celery and cook 8-10 minutes or until soft. Add
the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly. Add the bay leaves, tomato sauce, and some of
the broccoli water; Cover and cook 10-15 minutes or until the lentils are
tender. Remove the bay leaves and season with salt, pepper, and red pepper
flakes as needed.
Serve the soup in bowls with a tablespoon of hot broccoli in
the center, a thread of olive oil, and a sprinkle of ground coriander.
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| Broccoli Florets |
Lentils are legumes
rich in nutrients, which are typically enjoyed as a side dish or a main soup entrée. These lentils are cooked in sautéed vegetables,
flavored with aromatic bay leaves and coriander seeds, and with a rich red wine
reduction. In Italy, when lentils are prepared in larger quantity, it symbolizes
good fortune and abundance coming throughout the year, especially if they are
cooked for New Year’s Eve.
Have fun discovering my
Lentils Soup in Red Wine and Broccoli recipe.
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