Mediterranean Lentil Soup

[nverland]

Mediterranean Lentil Soup

2 Tbsp (30 ml) olive oil
3 - 4 carrots, sliced 1/4 inch (5 ml) thick
2 celery stalks, diced
1 medium onion, diced
3 - 4 cloves garlic, finely chopped
4 - 6 cup (1 - 1.5 L) beef, chicken, or vegetable stock
1 15-oz (425 g) can Italian plum tomatoes, crushed with their juice
1/2 cup (125 ml) dry red wine
1/2 cup (125 ml) dried lentils
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) fennel seeds, crushed
1/4 tsp (1 ml) ground allspice
1 cinnamon stick
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a large pot over moderate heat and sauté the carrots, celery, and onion until tender but not brown, about 10 minutes. Add the garlic and sauté an additional 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the lentils are tender, 20 to 30 minutes.
Garnish with chopped parsley. Serves 4 to 6.