INGREDIENTS
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1 tablespoon olive oil
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2 cups chopped onion
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2 cups chopped celery
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2 large cans Roma tomatoes (28 oz. each)
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6 cups low-sodium, nonfat chicken or veggie broth
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2 cups dried lentils (rinsed)
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1 cup chopped fresh Italian parsley
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1 cup dry red wine
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4 cloves garlic, finely minced
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1/2 teaspoon ground pepper
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1/2 teaspoon salt
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1/4 teaspoon cloves
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1/4 cup balsamic (or red wine vinegar)