How to make
Soak the lentils in red wine and leave in a cool area for 12 hours (overnight). Drain the lentils of the wine (do not throw it away) and put them to boil with broth.
Add 1-2 cups of the wine and bay leaf to the soup. In a separate dish, fry the finely chopped onion until soft. Pour it into the lentils and cook over medium heat for 60 minutes.
Add the remaining vegetables, pre-cut into small pieces, and boil them until soft. Remove the soup from the heat and then season it with salt and black pepper.
