Red Wine Lentil Soup

Well it's that time of year again, thanksgiving is over so it's time to get out your Christmas decorations. Where I live we already got our first snow of the season. I'm making my third batch of lentil soup and thinking to myself, "self, remember when you used to have a food blog? This would be the perfect recipe to put on that blog to revive it."

And so here we are. There's really not much to say about the soup. It's simple, delicious, and hearty, the perfect soup for a cold winter day. 

Also don't worry if you don't have all the spices I use. The main flavors are rosemary and thyme, the other spices are just there to bolster those flavors. 

To make this recipe, you'll need: 

3 tbsp butter (or olive oil)

3 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

2 tsp juniper berries

2 tsp ajwain seed

1 tsp black peppercorns 

2 ribs celery, finely chopped

1 onion, diced

3 cloves garlic, minced

1 carrot, diced

5 Roma tomatoes, roughly chopped

3 cups red wine

2 cups vegetable broth 

1/2 cup lentils

Salt to taste

Grind the pepper, ajwain, and juniper in a spice grinder or mortar and pestle. Melt the butter in a heavy bottomed pot or dutch oven. Let it brown, then add the thyme, Rosemary, bay leaves, and ground spices to it and let it infuse on low heat while you prep your other ingredients. 

Yes I know the bay leaves aren't in this picture. When I was making it I added them later but then I changed the recipe after I made it. I also didn't have fresh thyme. Use fresh thyme if you can though. It tastes better. 

Add the celery, onions, carrots, garlic, and tomatoes. Season with salt and sauté until they release their liquid. Deglaze the pan with red wine and bring to a simmer. 

Add the lentils and vegetable broth and cook until tender. Taste for seasoning. Add more red wine if you like it to taste a bit alcoholic and serve with crusty bread.