By Tali Simon | February 17, 2014
I don’t know the first thing about drinks, but cooking with them is something I can handle. It’s worked out well so far. Remember the penne a la vodka, honey beer bread muffins, vodka amaretto cake, and more recently, the red wine vegetable soup? For this month’s Kosher Connection linkup with a pre-Purim cocktail theme, I went back to that bottle of sweet red.
The wine complements the lentils nicely here, adding depth to the soup without being overbearing. Thanks to the combination of lentils and barley, this is a hearty soup that’s practically a meal by itself. But the flavor and the fact that it’s filling aren’t even my favorite features. Nope, that spot is reserved for the easiness. This is a dump-and-cook dish: everything in the pot and cook for an hour. Dinner.is.done.
Yield: About 8 servings
- 2 onions, diced
- 4 cloves garlic, crushed
- 4 small carrots, sliced
- 2 cups brown or green lentils
- 1/3 cup pearl barley
- 1/3 cup tomato paste
- 2 tsp salt
- Dash of black pepper
- 2 bay leaves
- 1 cup sweet red wine
- 8 cups water
- 1 cup loosely packed parsley, chopped (optional)
1. Take out a large soup pot. Put all of the ingredients inside except the parsley, if using. Give everything a good stir to break up the tomato paste, and bring to a boil. Reduce heat to low and cook, covered, for 1 hour.
2. Stir in the parsley, if using, and taste. Add salt and pepper as needed and serve hot.