Ingredients
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1/2 cup diced onion
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1/4 cup diced celery
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3 (14 ounce) cans chicken broth (or an equal amount of water)
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1 sprig fresh rosemary
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1 sprig fresh dill
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1 lemon (juice and zest)
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1 cup Chardonnay wine or 1 cup dry champagne
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salt and pepper
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2 tablespoons olive oil
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1/4 cup diced carrot
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1 1/2 cups red lentils (or any color you choose)
Instructions
- Saute onions, carrots, and celery in olive oil.
- Place sauteed vegetables, dry red lentils, and broth into large soup pot.
- Cover and simmer 1 hour.
- Add rosemary, dill, salt, pepper and the juice and zest from 1 lemon.
- Simmer approximately another 1/2 hour.
- (The zest of the lemon is the yellow layer of the peel. Remove using a zester or a fine grater.).
- Add Chardonnay and serve.