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