Lentil Tomato Soup

4 tablespoons unsalted butter

1 onion, chopped

1 (28 ounce) can whole peeled tomatoes, with liquid

2 (14.5 ounce) cans chicken broth

2 cups dry brown lentils

½ cup red wine

4 cloves garlic, minced

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.

Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils

Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.