Lentil Vegetable Soup
Cristy Clarke
ingredients
- 1 pound French green lentils
- 2 large onions chopped
- 2 leeks, white part only, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1 Tbsp kosher salt
- 1 1/2 tsp pepper
- 1 Tbsp fresh thyme leaves
- 1 tsp ground cumin
- 3 cups medium-diced celery
- 3 cups medium-diced carrots
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 Tbsp red wine or red wine vinegar
- Freshly shredded or grated parmesan cheese
directions
- 1
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- 2
In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté 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 one hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with shredded parmesan.
Source: serves 8-10
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