Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sliced red onions
   1      tablespoon    Garlic
     1/2  cup           Diced carrots
     1/2  cup           Diced celery
   2      tablespoons   Olive oil
     1/2  cup           Red wine
   2      cups          Chopped tomatoes -- (fresh or canned)
   1      cup           French or domestic -- Lentils
   1                    Bay leaf
   1                    Quart vegetable stock (or -- Canned chicken stock
                        Salt and pepper
   2      tablespoons   Chopped fresh mint

Preparation:

1. Saute the onions, garlic, carrots and celery in olive oil until golden. 2. Add the red wine and reduce by half. 3. Add the tomatoes, lentils, bay leaf and stock. Simmer until lentils are a little overcooked, between 45 minutes and 1 hour. Salt and pepper to taste. 4. If the soup is a bit acidic, add a pinch of sugar. Remove the bay leaf. 5. Add mint shortly before serving, saving a small sprig for garnishing each bowl of soup. In the summer, you may grill slices of tomatoes over mesquite and garnish each bowl with a slice. This elegant touch enhances the harmony of the flavors.