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Pot Luck Soup

    2 tablespoons olive oil
    1 tablespoon butter
    1 medium-sized onion, chopped
    2 ribs of celery, cut into 1/4-inch dice
    1 carrot, peeled and cut into 1/4-inch dice
    2 cloves of garlic, minced
    1/8 teaspoon ground cloves
    1 can (35 ounces) Italian plum tomatoes
    3 to 4 cups canned broth (chicken or vegetable)
    1/3 cup dried lentils, green or brown
    1/4 cup dry red wine
    Salt and freshly ground black pepper, to taste
    1/4 cup chopped flat-leaf parsley

Place the oil and butter in a heavy saucepan over low heat. Add the
onion, celery, and carrot; cook, stirring, until the vegetables are
wilted, about 15 minutes. Add the garlic and cloves during the last
3 minutes.

Puree the tomatoes with their juices in a blender and add to the
saucepan. Add the broth and lentils and bring to a boil. Reduce the
heat to medium; simmer, uncovered, 20 minutes.

Add the wine, season to taste with salt and pepper, then simmer
gently for 20 minutes more. Stir in the parsley and serve
immediately.

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