INGREDIENTS:
6 cups chicken broth
1-1/2 cups water
1/2 cup white wine or sherry
1 cup crushed tomatoes (canned)
1 cup green or brown lentils (rinsed and stones and debris discarded)
4 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
3 large stalks celery, chopped
2 large carrots, chopped
2-3 small red potatoes, cut into small chunks
2-3 cloves garlic, finely minced
2 tablespoons fresh parsley, coarsely chopped
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
sea salt to taste
DIRECTIONS: