Ingredients

Liquid for broth:

2 cups chicken broth (low sodium)

1 cup red wine (sweeter is better)

juice of one lemon

Vegetables for soup:

1/2 large yellow onion

1-2 stalks of celery, chopped

1 teaspoon minced garlic

1 19 oz can lentils, drained (any colour)

1 19 oz can chickpeas, drained

1 large tomato, coarse chopped

5 small bunches baby bok choy, chopped (could substitute spinch or other dark leafy green)*

*available at asian supermarkets and some regular grocery stores.

Spices to taste:

mild curry powder (I use 3 tablespoons for a rich flavour)

hot sauce

salt & pepper

Garnish:

chopped mint leaves

Preparation

  1. Cook onion, celery and garlic in a large pot over medium high heat for 5 min, or until browned and tender.

  2. Add curry powder and hot sauce to taste. Mix and cook with onion, garlic and celery for 1-2 min.

  3. Add tomato, broth and red wine and bring to a boil.

  4. Add bok choy. Cook for 5-8 min.

  5. Add lentils, chickpeas, and juice of one lemon. Simmer for 10-15 min.

Serve with chopped mint leaves, salt and pepper. Add more hot sauce if you like things spicy.