Lentil Vegetable Soup

1 pound French green lentils
4 cups chopped yellow onion (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon oregano
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts low-sodium vegetable stock
1/3 cup tomato paste
1/4 cup red wine (to taste)
Freshly grated Parmesan cheese (to taste)

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, oregano,and cumin for 20 minutes, until the vegetables are translucent and very tender.

Add the celery and carrots and saute for 10 more minutes.

Add the chicken stock, tomato paste, and lentils.

Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.

Check the seasonings. Add the red wine.

Serve hot and sprinkled with grated Parmesan.


Serving Size: Makes 8-10 servings

Number of Servings: 9

Recipe submitted by SparkPeople user CJE264.