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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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