Instructions: In 4-quart saucepan, heat olive oil over medium heat. Add the onion, celery, and carrot; saute until onion is golden - about 5 minutes. Stir in lentils and wine; heat to boiling. Cook over high heat until liquid is almost evaporated.

Stir in water, chili powder, bay leaf, salt, pepper, and allspice. Heat mixture just to boiling; reduce heat to low and simmer 15 minutes. Stir in asparagus and tomato and continue to cook 10 to 15 minutes longer or until lentils are tender.

Discard bay leaf. Ladle soup among serving bowls and serve.

Comments: Red lentils cook up quickly. To maintain the shape of the lentils, simmer them gently just until soft.

This recipe yields four 1 1/4 cup servings

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