1 tablespoon olive oil
1 medium-size onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 cup (1/2 pound) red lentils
1/4 cup dry red wine
3 1/2 cups water
1 1/2 teaspoons chili powder
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1 medium-size tomato, seeded and chopped
2 green onions, sliced diagonally (optional)
In 4-quart saucepan, heat olive oil. Add onion, celery, and carrot; saute until onion is transparent. Stir in lentils and wine; heat to boiling. cook over high heat until liquid is almost evaporated. Stir in water, chili powder, bay leaf, thyme, salt, pepper, allspice, and cumin. Heat mixture to boiling; reduce heat to low and simmer 15 minutes. Stir in tomato and continue to cook 15 minutes longer or until lentils are tender.
Ladle Red Lentil Soup into bowls and garnish with green onions, if desired.
